Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations

Cereal Chemistry ◽

10.1002/cche.10457 ◽

2021 ◽

Author(s):

Nayelli Hernández‐Espinosa ◽

Carlos Guzmán ◽

Anayeli Sarai Morales‐Dorantes ◽

Leonardo Crespo‐Herrera ◽

Suchismita Mondal ◽

...

Keyword(s):

Quality Test ◽

Breadmaking Quality

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VARIATION IN BREADMAKING QUALITY OF SYSTEMATIC CONTROLS IN A WHEAT BREEDING NURSERY AND ITS RELATIONSHIP TO PLANT BREEDING PROCEDURES

Canadian Journal of Plant Science ◽

10.4141/cjps69-002 ◽

1969 ◽

Vol 49 (1) ◽

pp. 21-28 ◽

Cited By ~ 4

Author(s):

K. G. Briggs ◽

W. Bushuk ◽

L. H. Shebeski

Keyword(s):

Protein Content ◽

Wheat Breeding ◽

Quality Data ◽

Wheat Protein ◽

Quality Test ◽

Breadmaking Quality ◽

Test Characteristics ◽

Moisture Basis ◽

Flour Yield ◽

The University

In a spring wheat breeding nursery at the University of Manitoba in 1967, the wheat protein content of systematic control plots of Triticum aestivum cv. Manitou varied from 10.3% to 16.5% (at 13.5% moisture basis). The correlation between grain yield and protein content of these plots was 0.88 and significant at the 99% confidence level. Correlations calculated for control plots at specified distances apart indicate that for all breadmaking quality test characteristics except bushel weight and flour yield, contiguous plots are significantly more similar in quality than those further apart. The correlation between control plots 2.7 m (9 ft) apart is 0.84 (P = 0.05) for wheat protein percent and of similar order for those quality characteristics which are dependent on total protein. Areas of high and low quality "potential" can be identified in a wheat nursery by using quality data from controls at frequent intervals, and this information should be used by the breeder when assessing the single quality test of a breeding line from a given area of the nursery.

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