Dough and Baking Quality of Hexaploid <i>Triticum turgidum–Aegilops</i> Synthetics with D, M, C, and U Genomes on a Double-Null <i>Glu-1</i> Background

The introgression of entire <i>Aegilops</i> genomes offers a valuable approach to broadening wheat's genetic diversity. To assess its impact on dough and baking quality, this study evaluated 13 hexaploid <u>s</u>ynthetics [9 <u>STD</u> (AABBDD), 2 <u>STU</u> (AABBUU), 1 <u>STM</u> (AABBMM), 1 <u>STC</u> (AABBCC)] derived from <i><u>T</u>riticum turgidum</i> and diploid <i>Aegilops</i> species (genomes <u>D</u>, <u>U</u>, <u>M</u>, <u>C</u>). All lines exclusively expressed <i>Aegilops</i>-derived <i>Glu-1</i> subunits. The STU, STM, and STC lines demonstrated superior processing quality─including higher protein content, sedimentation value, and improved gluten properties─compared to most STD lines. Paradoxically, these traits did not translate to better end-use quality. STU lines, despite strong dough properties, yielded the poorest biscuits and lowest-volume bread. In contrast, STM 10 maintained balanced glutenin ratios and soft wheat characteristics, resulting in superior bread- and biscuit-making performance. While certain <i>Aegilops</i> genomes improve processing traits, their effect on end-product quality is complex and genotype-specific, highlighting STM 10 as a promising resource.