The wheat–rye 1RS.1BL translocation has been extensively utilized in wheat breeding programs across the world for multiple disease resistances, abiotic stress tolerance and higher grain yield. The Sec-1 locus present on the 1RS and codes for rye storage protein secalin which causes stickiness in the dough leading to poor bread quality. In addition to this, the absence of Glu-B3/Gli-B1 on 1BS in this translocation further deteriorates the bread-making quality of wheat. In the present study, Pavon MA1 was used as the donor parent, and two elite wheat cultivars HS240 and UP2338, having 1RS.1BL translocation, were used as the recipient parents. Pavon MA1 has 1RS^WW.1BL translocation in which the Sec-1 locus is absent whereas Glu-B3/Gli-B1 is present. This 1RS^WW.1BL translocation was introgressed in the two wheat cultivars using marker-assisted backcross breeding, and BC₂F₅ derivatives were developed for both the cultivars. The dough quality of these derivatives was analyzed through the micro-SDS-sedimentation test (MST), high-molecular-weight glutenin subunits (HMWGS), loaf volume and micro-dough laboratory test. The dough analysis showed that the elimination of secalin in the derivatives led to the higher loaf volume, dough development time, dough stability and water absorption thus improving its bread-making quality.

小麦-黑麦1RS.1BL易位已广泛应用于世界各地的小麦育种计划中，以实现多种抗病性、非生物胁迫耐受性和更高的谷物产量。Sec -1基因座存在于 1RS 上，编码黑麦储存蛋白黑麦碱，黑麦碱会导致面团发粘，从而导致面包质量较差。除此之外， 该易位中1BS上Glu-B3 / Gli-B1的缺失 进一步恶化了小麦的面包制作质量。本研究以Pavon MA1为供体亲本，以具有1RS.1BL易位的两个优良小麦品种HS240和UP2338为受体亲本。Pavon MA1 有 1RS ^WW .1BL 易位，其中Sec-1位点不存在，而Glu-B3 / Gli-B1存在。使用标记辅助回交育种将这种 1RS ^WW .1BL 易位基因渗入到两个小麦品种中，并为这两个品种开发了 BC ₂ F ₅衍生物。通过微型 SDS 沉降测试 (MST)、高分子量麦谷蛋白亚基 (HMWGS)、面包体积和微型面团实验室测试来分析这些衍生物的面团质量。面团分析表明，衍生物中黑麦碱的消除导致了更高的面包体积、面团发育时间、面团稳定性和吸水性，从而提高了面包制作质量。