Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny

Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QTL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft × hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS).A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits.Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and 1D. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.