Identification of Full or Partially Waxy Wheat by Using Viscosity Ratio Index

The partially waxy wheat with single and double deletion of Wx gene have desirable texture in noodles. The selecting of partially waxy wheat with strong gluten has become one of the main targets in the breeding of high‐quality wheat for noodles. This study aimed to explore a method for identifying fully waxy or partially waxy wheat with different Wx gene deletion by using pasting properties. In this study, the viscosity ratio (VR) index was brought forward for the first time. The impacts of the eight allelic types with different Wx genes on pasting parameters were studied by using 60 double haploid (DH) lines from the same combination (Experiment I), and 85 samples consisted of main varieties and a few advanced lines from the Huanghuai wheat region (Experiment II). The results revealed the viscosity ratio was significantly different among allelic deletion types. More surprisingly, the wild type, three single deletion types, three double deletion types and full waxy type among the eight alleles, respectively, exhibited distinct distribution intervals for viscosity ratios, enabling the preliminary determination of specific Wx gene deletion types based on VR. Therefore, the VR value can serve as an effective index for identifying fully and partially waxy wheat lines during breeding selection, and it holds significant potential in the breeding of high‐quality wheat for noodles.