Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours

A new method, called the Schwarzlaff‐Shephard Dough Stripping Method, was used to determine apparent dough stickiness in seven 1BL/1RS translocated soft, red, winter wheat (SRWW) lines and five SRWW lines without the translocation. Pairwise comparisons of all 1BL/1RS versus all non‐1BL/1RS lines indicated that doughs made from the 1BL/1RS lines were significantly stickier, on average, than doughs made from the non‐1BL/1RS lines. However, there was no significant difference in the apparent dough stickiness of one set of sister lines that shared a similar pedigree, 1BL/1RS line VA 93‐54‐18 versus its non‐1BL/1RS sister line VA 94‐54‐21. Another 1BL/1RS line, VA 92‐52‐22, ranked last in apparent dough stickiness and was significantly less sticky than two non‐1BL/1RS lines. VA 92‐52‐22 has a distinctly different pedigree from the other 1BL/1RS lines that we evaluated. These findings suggest that there are strong genotypic effects on dough stickiness, making it possible to develop non‐sticky cultivars of 1BL/1RS SRWW.