Cultivation method of wheat suitable for processing cakes
By hybridization and marker-assisted selection, a mutant with the common deficiency of high molecular weight glutenin and gliadin was bred, which solved the problem of poor quality of wheat in cakes in the existing technology and achieved a significant improvement in cake processing quality.
Patent Information
- Application Number
- CN202610488114.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-04-14
- Publication Date
- 2026-05-15
AI Technical Summary
Existing technologies make it difficult to cultivate high-quality weak-gluten wheat suitable for cake making, and the absence of existing high-molecular-weight glutenin and prolysin alone will affect the volume and texture of the cake.
By hybridization and marker-assisted selection, mutants with the co-deficiency of high molecular weight glutenin and gliadin were obtained. Combinations with excellent cake processing quality were screened out, and these mutants were used to hybridize with other wheat varieties to cultivate new wheat varieties suitable for cakes.
The processing quality of the cake was significantly improved, and the overall cake score increased from 77 points to 87 points, meeting the high-quality requirements of the cake.
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Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of crop breeding, and particularly relates to a conventional wheat suitable for processing cakes and a cultivation method thereof. BACKGROUND
[0002] With the improvement of people's living standards, the demand for cakes and other weak gluten foods is gradually increasing. Weak gluten wheat is needed for processing cakes. Although many weak gluten wheat varieties have been bred in recent years, according to market research, the proportion of low-gluten wheat flour with a cake score of more than 85 points is less than 15% (Hong Yu et al., Grain Oil Food Science and Technology, 2025, 33(6): 1-9). Therefore, it is urgent to breed special wheat varieties suitable for processing cakes.
[0003] Gluten plays an important role in cake making. Gluten is composed of glutenin and gliadin. Glutenin mainly determines the elasticity of the dough, while gliadin mainly determines the viscosity and extensibility of the dough. Glutenin includes high molecular weight glutenin and low molecular weight glutenin, and the effect of high molecular weight glutenin is greater. In order to reduce the strength of gluten, a variety of gluten protein deletion mutants have been created by using EMS mutagenesis method. Studies have found that different high molecular weight glutenin deletions can reduce the strength of gluten and improve the processing quality of sugar biscuits (Zhang Pingping et al., Crop Science, 2016, 42(5): 633-640). However, it has also been reported that the deletion of high molecular weight glutenin 1Bx7 subunit or 1By9 subunit in wheat reduces the strength of gluten, but also reduces the volume of the cake, and is accompanied by defects such as collapse of the top of the cake and rough internal texture (Chen et al., Journal of Agricultural and Food Chemistry, 2019, DOI: 10.1021 / acs.jafc.9b05030). This indicates that although biscuits and cakes are both weak gluten foods, they have different requirements for flour. The gluten strength of cake flour may be higher, and it needs to form a basic gluten network for the expansion of the cake. Whether the deletion of certain glutenin and gliadin can improve the processing quality of cakes is still unclear. SUMMARY
[0004] The purpose of the present application is to provide a cultivation method of wheat suitable for processing cakes.
[0005] The present application adopts the following technical solutions: A method for breeding wheat suitable for cake processing involves hybridizing wheat materials lacking different high molecular weight glutenin with wheat materials lacking different gliadin. The hybrid offspring are then continuously tested using molecular markers of publicly known deletion sites to obtain a series of new mutants lacking both high molecular weight glutenin and gliadin. Cake processing quality is then tested to screen out mutants with high molecular weight glutenin and gliadin deficiency that produce excellent cake processing quality.
[0006] Application of the high molecular weight glutenin and gliadin deletion variant with excellent cake processing quality in the breeding of other cake-specific wheat varieties. Using the high molecular weight glutenin and gliadin deletion variant obtained in this invention as parents, hybridization is performed with other wheat varieties. Molecular markers at the deletion sites are used to simultaneously transfer the glutenin and gliadin deletion sites from the high-quality cake-processing parents into the new genetic background, thereby breeding new cake-specific wheat varieties.
[0007] The beneficial effects of this invention are as follows: The method of this invention yields multiple combinations of wheat high molecular weight glutenin subunits and prolamins with Xiaoyan 81 as the background, exhibiting significant differences in cake processing quality. Among these, the high molecular weight glutenin... GluD1 Sites and prolysins GliB1 The combined cake with common deletion sites showed significantly improved processing quality, with the overall cake score increasing from the control (high molecular weight glutenin). GluD1 Sites and prolysins GliB1 Xiao Yan (81), whose scores were not missing at any loci, improved from 77 to 87, reaching a high level in cake making. Detailed Implementation
[0008] Example 1: Creation of a material lacking both high molecular weight wheat glutenin and prolysin. Xiaoyan 81 is an approved winter wheat variety with a high molecular weight glutenin subunit composition of 1 / 14+15 / 2+12. Wang Daowen's team used nitrogen ion beams to mutagenesis of the seeds of this variety, screened for a series of single deletion mutants lacking high molecular weight glutenin and gliadin in wheat, and developed PCR markers to detect these deletions (Yushuang Yang et al., Theor Appl Genet, 2014, 127:359-372; Dawei Wang et al., Scientific Reports, 7:44609. DOI: 10.1038 / srep44609). To investigate the impact of co-deletion of high molecular weight glutenin subunits and gliadin in wheat on processing quality, we used the high molecular weight glutenin subunit deletion mutants DLGluA1D1 and DLGluB1D1 provided by Wang Daowen's team to formulate hybrid combinations with different gliadin deletion mutants (DLGliA1, DLGliB1, DLGliD1, and DLGliD2). We then used PCR markers of these deletion sites to perform marker-assisted selection on the F2 segregating population of the hybrid combinations, obtaining seven mutant combinations with co-deletion of glutenin and gliadin: DLGluD1 / GliB1, DLGluD1 / GliD1, DLGluD1 / GliD2, DLGluB1 / GliD2, DLGluA1D1 / GliA1, DLGluB1D1 / GliA1, and DLGluB1D1 / GliD2. For comparison, hybridization combinations were prepared between the gliadin deletion mutant DLGliD2 and two other gliadin deletion mutants DLGliB1 and DLGliD1. Using marker-assisted selection, mutant combinations DLGliB1GliD2 and DLGliD1D2, which are both gliadin deletions, were screened out.
[0009] Example 2: Determination of cake processing quality with different gluten protein deficiencies To clarify the impact of different gluten protein deficiencies on cake processing quality, the Grain and Products Quality Inspection and Testing Center of the Ministry of Agriculture and Rural Affairs (Harbin) was commissioned to conduct cake processing quality tests on different gluten protein deficiency mutants. The results are shown in Table 1. The total cake scores of different gluten protein deficiency mutants varied greatly. Among the five prolamins with single-point deletions, DLGliA1, DLGliD1, DLGliA2, and DLGliD2 all reduced the total cake score, while only DLGliB1 improved the cake processing quality. Among the mutants with both glutenin and prolamins deficiency, some combinations (such as DLGluD1 / DLGliD2) significantly reduced the cake processing quality, while the combination of the glutenin deficiency mutant DLGluD1 and the prolamin deficiency mutant DLGliB1 significantly improved the total cake score, reaching 87 points, indicating that this material can be used to make high-quality cakes.
[0010]
[0011] The above description is only a partial embodiment of the present invention. By expanding the scale of hybridization, it is possible to screen out combinations that lack both glutenin and gliadin, resulting in better cake processing quality. Therefore, the above embodiments are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A method for cultivating wheat suitable for cake processing, characterized in that, Wheat materials lacking high molecular weight glutenin were crossed with wheat materials lacking gliadin. The offspring were then selected using molecular marker-assisted selection to obtain new mutants that lack both high molecular weight glutenin and gliadin. Mutant mutants with excellent cake processing quality were then selected from these mutants.
2. The wheat material lacking high molecular weight glutenin and wheat material lacking gliadin according to claim 1, characterized in that, Its genetic background is Xiaoyan 81.
3. The application of the defect strain described in claim 1, which selects for superior cake processing quality, in the breeding of other cake wheat varieties.