Yield potential and bread-making quality improvement in Triticum spelta Triticum aestivum Lprogenies

摘要

The evaluation of progenies derived from the Triticum spelta variety 'Altgold' crossed to some varieties of Triticum aestivum, previously selected for both yield potential and bread-making quality parameters, confirmed a level of quality higher than that shown by both parents. Apparently, the varieties of Triticum aestivum utilized as male parent are capable of complementing and fortifying the potential flour strength of the Triticum spelta variety 'Altgold'. Rather than trough specific subunits of flour proteins, the contribution of Triticum aestivum to the improvement of bread-making quality of Triticum spelta, seems to rely on its ability to modulate the synthesis of the different groups of subunits of flour proteins so to favor high [(HMWG + LMWG)/IMWG] ratios which were associated with the expression of high flour strength. Particularly interesting appeared the interaction of Triticum spelta and Triticum aestivum because of the quite favorable ratios (0.40.5) of the components tenacity and extensibility of the flour strength (P/L) observed in their progenies. Such an aptitude deserves a special consideration, for P/L ratios suffering for excessive tenacity are quite often reported to affect Italian produce of bread wheat.