Improvement of durum wheat quality by genetic engineering

Durum wheat is readily transformed using particle bombardment of embryogenic tissues derived from immature scutella or inflorescences. Transgenes can be driven by a HMW subunit gene promoter from breadwheat to give strong expression which is limited to the starchy endosperm cells and initiated at 10-12 days after anthesis. Transformation with genes encoding subunits 1Ax1 or 1Dx5 from bread wheat can lead to increased dough strength as measured using the 10g Mixograph. However, over-expression of subunit 1Dx5 resulted in overstrong flour which could be suitable for blending to fortify weak flours. Other quality targets currently include reducing bleaching during processing and manipulating grain texture. In the future it should also be possible to improve the nutritional and "health-giving" properties with direct benefits to the consumer.