In cereal science, a number of rheological traits have been

Bubbles in bread: Is the answer in the genes?
This paper is for oral presentation.
Gulay Mann1, Simon Diffey2, Lynette Rampling1, Zena Nath1, Ibrahim Kutty1, P. Emmett
Leyne1, Fermin Azanza4, Ken J. Quail3, Brian Cullis2, Alison Smith2 and Matthew K. Morell1
CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia
Department of Primary Industries, Wagga Wagga
BRI Australia Pty Ltd, Rivett Rd, North Ryde
Syngenta Marker Laboratories, Toulouse, France
Traditionally, the dough rheological traits measured by various methodologies have been used
to predict the end product quality of wheat, in particular the breadmaking quality. The
objective of this work has been to establish linkages between regions of the wheat genome
and wheat quality traits. In this work, we have sought to examine the linkage between protein
expression, dough rheology (dough mixing and extensional characteristics) and end-products,
in particular sponge and dough and rapid dough breadmaking (bread volume and specific
volume and crumb gas cell distribution) by conducting a thorough study of the genetic control
at each of these levels in a set of 160 doubled haploid progeny lines derived from the cross
between Australian cvs. Kukri x Janz from two different environments, Narrabri and Hillston.
This work demonstrates that aspects of gas bubble formation, crumb structure and loaf
volume are under strong genetic control.