- Research Article
- 10.1002/plr2.70027
Novel dough strength of ‘Paradox’, ‘Breadbox’, and ‘Firebox’ hard red winter wheat provides value as ingredient flour
- Sep 01, 2025
- Journal of Plant Registrations
- Jayne E Bock + 14 more +14
Abstract Farmer seed purchase patterns historically drive end‐use quality into a subordinate position to yield enhancement and protection in hard red winter (HRW) wheat ( Triticum aestivum L.) breeding programs. Evolving consumer food purchase decisions could conceivably swing this priority pendulum back near the center. ‘Paradox’ (Reg. no. CV‐1223; PI 705146), ‘Breadbox’ (Reg. no. CV‐1221; PI 705144), and ‘Firebox’ (Reg. no. CV‐1222; PI 705145) HRW wheat cultivars were developed with magnified dough strength as the first breeding priority and released in 2023. Our objectives herein were to document their novel rheology relative to contemporary HRW wheat, determine correlated changes in agronomic performance, and assess Paradox's potential as a strengthening component in bread flour blends. Marker‐assisted backcrossing with Glu‐B1al as the molecular target was conducted through the BC 2 F 2 generation, from which experimental lines OK15MASBx7 ARS 8–29 (Paradox), OK15MASBx7 ARS 8–20 (Breadbox), and OK15DMASBx7 ARS 6–8 (Firebox) were derived via conventional inbreeding or doubled haploidization. Relative to the HRW controls, Paradox and Breadbox produced a sevenfold greater peak time and fourfold greater stability time, whereas changes in Firebox were more moderate but still superior to the HRW controls. None of the cultivars was diminished for agronomic or milling characteristics, and their novel dough strength was unrelated to grain protein concentration. All three cultivars have entered non‐commoditized supply chains as ingredient flour intended for products requiring more gluten strength, including many formulations for pan bread.
Read more