Understanding the physical and behavioural characteristics of soft wheat flour in biscuit application and the identification of genetic markers for soft wheat breeding

Abu Jabir, P. (2026) Understanding the physical and behavioural characteristics of soft wheat flour in biscuit application and the identification of genetic markers for soft wheat breeding. PhD thesis, University of Reading. doi: 10.48683/1926.00129077

Abstract/Summary

Soft wheat grain, characterised by a high starch-to-protein ratio and low milling energy requirements, produces flour with minimal starch damage. Such flours are well-suited to the production of biscuits and crackers. However, the relationship between wheat flour properties and biscuit manufacture is complex, and a clearer understanding of how flour traits influence end-product quality would benefit wheat breeding, milling and industrial applications. This project analysed soft wheat recombinant inbred lines (RILs) from the NIAB eight-parent MAGIC population, grown over three years at the University of Reading’s Crop Research Unit. Data were collected on harvest traits, milling performance, flour assays, biscuit dough, and end-product characteristics. Statistical analyses, including correlations, PCA and clustering, were applied to identify key trait relationships. Genetic mapping for QTL was also conducted to locate chromosomal regions of interest for future breeding targeted at end-use quality. Findings showed that optimal grain moisture content at harvest (13.5 - 15%) improved reduction flour yield and promoted desirable flour and biscuit characteristics, including lower solvent retention capacity values, increased biscuit spread, reduced stack height and softer texture. Low pentosan content was strongly associated with favourable outcomes such as greater moisture loss during baking, improved biscuit weight and enhanced texture. High-quality flours also lost more moisture during baking, contributing to increased spread. SDS-PAGE analysis indicated that higher prolamin content below 50 kDa was linked to improved biscuit quality. QTL analysis revealed significant loci across the wheat genome, with several stable, medium-to-large effect loci identified, the largest effects deriving from the D genome despite being fewer in number. By elucidating how flour components and their genetic basis influence quality outcomes, this research advances understanding of flour processing characteristics and provides valuable insights for both grain milling and biscuit production in applied settings.

Item Type	Thesis (PhD)
URI	https://centaur.reading.ac.uk/id/eprint/129077
Identification Number/DOI	10.48683/1926.00129077
Divisions	Life Sciences > School of Agriculture, Policy and Development
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