Increasing grain yield while maintaining baking quality in Canada Western Red Spring wheat

Abstract

Grain protein concentration (GPC) is considered one of the most important quality factors, and it has remained a major culling criterion in the Canadian wheat cultivar development and registration process. However, grain protein composition also plays a critical role in determining the end-use quality of cereal-based products. The objective of this study was to de-termine whether high-yielding, lower protein Canada Western Red Spring (CWRS) analog wheat lines can exhibit acceptable baking properties (comparable with CWRS cultivars) under contrasting soil nitrogen levels. Five CWRS-analog lines together with four CWRS and one Canada Prairie Spring Red wheat cultivar, representing wide ranges of quality and grain yield poten-tial, were assessed for agronomic and quality traits in multi-environment trials at three locations and five nitrogen fertilizer rates. CWRS analog lines produced significantly higher grain yield and, on average, 0.9% less GPC than the CWRS cultivars. Despite the lower GPC, CWRS-analog lines such as W07786 exhibited suitable and stable baking performance across all nitrogen levels. Based on the genotype × trait biplot analysis, CWRS-analog baking properties were mainly associated with sodium dodecyl sulfate sedimentation and flour water absorption. Our findings revealed that it is possible to develop wheat cultivars with up to 15% higher grain yield than modern CWRS cultivars and comparable end-use characteristics by reducing current GPC requirements (by up to 1%) while simultaneously selecting for improved baking attributes. This would facilitate an increase in CWRS grain yield genetic gains while maintaining favorable end-use quality and improving the crop competitiveness in western Canada.