Abstract A rising global population necessitates continued genetic improvement of wheat (Triticum spp.), but not without monitoring of unintended consequences to processors and consumers. Our objectives were to re-establish trends of genetic progress in agronomic and milling traits using a generational meter stick as the timeline rather than cultivar release date, and to measure correlated responses in flour quality and human wheat-sensitivity indicators. Grain yield and kernel size showed stepwise increases over cycles, whereas wheat protein content decreased by 1.1 g/100 g. Reduced protein content, however, did not result in lower dough strength pertinent to bread baking. A novel method of directly testing gluten elasticity via the compression-recovery test indicated a general increase in gluten strength, whereas the ratio of total polymeric to total monomeric proteins remained stable. Also showing no change with genetic progress in yield were flour levels of gluten epitopes within the key immunotoxic 33-mer peptide. The oligosaccharide fructan, present in milled and wholemeal flours, increased with increasing grain yield potential. While yield improvement in U.S. bread wheat was not accompanied by a decline in gluten strength or systematic shift in a key wheat sensitivity parameter, the unanticipated rise in total fructans does implicate potentially new dietary concerns.

中文翻译：

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美国硬冬小麦制粉、面粉品质和小麦敏感性性状对谷物产量提高的遗传反应

摘要 不断增长的全球人口需要对小麦（Triticum spp.）进行持续的遗传改良，但也需要对加工商和消费者的意外后果进行监测。我们的目标是使用世代计杆作为时间轴而不是品种发布日期来重新建立农艺和碾磨性状的遗传进展趋势，并测量面粉质量和人类小麦敏感性指标的相关反应。谷物产量和籽粒大小在周期内呈阶梯式增加，而小麦蛋白质含量下降了 1.1 g/100 g。然而，蛋白质含量的降低不会导致与面包烘焙相关的面团强度降低。通过压缩恢复测试直接测试面筋弹性的新方法表明面筋强度普遍增加，而总聚合蛋白与总单体蛋白的比例保持稳定。关键免疫毒性 33 聚体肽内面筋表位的面粉水平也没有随着产量的遗传进展而改变。磨碎和全麦面粉中的低聚糖果聚糖随着谷物产量潜力的增加而增加。虽然美国面包小麦的产量提高并没有伴随着面筋强度的下降或关键小麦敏感性参数的系统性变化，但总果聚糖的意外上升确实暗示了潜在的新饮食问题。随着粮食产量潜力的增加而增加。虽然美国面包小麦的产量提高并没有伴随着面筋强度的下降或关键小麦敏感性参数的系统性变化，但总果聚糖的意外上升确实暗示了潜在的新饮食问题。随着粮食产量潜力的增加而增加。虽然美国面包小麦的产量提高并没有伴随着面筋强度的下降或关键小麦敏感性参数的系统性变化，但总果聚糖的意外上升确实暗示了潜在的新饮食问题。