EARLY GENERATION SCREENING FOR BAKING POTENTIAL

1979 ◽  
Vol 59 (1) ◽  
pp. 21-26 ◽  
Author(s):  
F. G. KOSMOLAK ◽  
R. J. BAKER
Keyword(s):  
Triticum Aestivum ◽  
Regression Analysis ◽  
Development Time ◽  
Triticum Aestivum L ◽  
Screening Tests ◽  
Loaf Volume ◽  
Wheat Quality ◽  
Strength Index ◽  
Early Generation ◽  
Flour Protein

Early generation screening tests for bread wheat quality, including flour protein and various mixograph measurements, and final evaluation measurements, including Remix Loaf Volume and Baking Strength Index, were obtained for 250 samples of spring wheat (Triticum aestivum L.) grown in various locations in 1974. Multiple regression analysis was used to study the relationships between prediction tests and final tests and to develop rules for predicting Remix Loaf Volume and Baking Strength Index. A linear function of flour protein content and mixograph development time was found to be most suitable for predicting Remix Loaf Volume while consideration of the relative magnitudes of these two characteristics was best for predicting Baking Strength Index. The rules developed from an analysis of the 1974 data were tested by applying them to data from 328 samples grown in 1975.

EVALUATION OF SCREENING TESTS FOR QUALITY OF BREAD WHEAT

1971 ◽  
Vol 51 (6) ◽  
pp. 449-455 ◽  
Author(s):  
R. J. BAKER ◽  
A. B. CAMPBELL
Keyword(s):  
Triticum Aestivum ◽  
Nitrogen Content ◽  
Development Time ◽  
Triticum Aestivum L ◽  
Screening Tests ◽  
Loaf Volume ◽  
Breeding Programs ◽  
Flour Yield ◽  
Sedimentation Value

Eight tests designed to screen early generations of wheat, Triticum aestivum L. em Thell., for breadmaking quality were evaluated. Sedimentation value, mixograph development time, centrifuge absorption and nitrogen content (in that order) were the most repeatable of the eight tests. Flour yield and starch damage were least repeatable. The heritability of mixograph development time was low because of a significant cultivar by year interaction. Nitrogen content, sedimentation value and centrifuge absorption were shown to contain all the information about loaf volume and farinograph absorption that was available in the set of eight tests. It was therefore concluded that nitrogen content, sedimentation value and centrifuge absorption are the most useful of the eight tests for purposes of plant breeding programs.

Heritabilities of small-scale and standard measures of wheat quality for early generation selection

1987 ◽  
Vol 38 (5) ◽  
pp. 801 ◽  
Author(s):  
L O'Brien ◽  
JA Ronalds
Keyword(s):  
Protein Content ◽  
Development Time ◽  
Small Scale ◽  
Wheat Quality ◽  
Average Response ◽  
Test Procedures ◽  
Early Generation ◽  
Early Generation Selection ◽  
Flour Protein ◽  
Heritability Estimates

This paper compares offspring-parent heritability estimates for a number of small-scale early generation quality tests with those from standard macromeasures of wheat quality for their application to early generation selection for wheat quality. It especially reports heritability estimates for two new small-scale tests, the proportion of total flour protein insoluble in dilute acetic acid (residue protein) and the sodium dodecyl sulfate sedimentation volume. Materials utilized in this study were 21 random F3 lines and their derived F4 bulks from each of seven wheat crosses.The heritability estimates for the determination of quality by small-scale and standard macro-quality test procedures varied between crosses, and the lack or range in test values in either generation was generally not the cause of the low to zero estimates obtained.Flour milling yield and flour protein content were the only two small-scale tests to exhibit low to zero heritability estimates in some crosses, while for the standard macromeasures it was the farinograph properties, development time and dough breakdown, and the extensograph properties, extensibility and resistance to stretching.When data were pooled over crosses, medium to high heritability estimates were obtained for all of the small-scale test procedures and for all of the macromeasures except for farinograph development time and dough breakdown and extensograph extensibility.Despite the effects of genotype x environment interactions in reducing heritability, the estimates reported indicate that, where seed quantity is limiting, good average response to early generation selection can be expected using tests to estimate grain hardness, flour protein content and a measure of protein quality. When seed quantity is not limiting, good average response to early generation selection can be expected using the standard macromeasures of wheat quality.

EFFECTS OF GENOTYPE-ENVIRONMENT INTERACTION ON BREAD WHEAT QUALITY IN WESTERN CANADA

1977 ◽  
Vol 57 (1) ◽  
pp. 185-191 ◽  
Author(s):  
R. J. BAKER ◽  
F. G. KOSMOLAK
Keyword(s):  
Triticum Aestivum L ◽  
Western Canada ◽  
Loaf Volume ◽  
Environment Interaction ◽  
Hard Red Spring Wheat ◽  
Flour Protein ◽  
Genotype Environment Interaction ◽  
Protein Flour ◽  
Flour Yield ◽  
Composite Samples

Means, variances and correlations were used in the assessment of the importance of environment and of genotype–environment interaction in determining eight traits which relate to milling and baking quality in hard red spring wheat (Triticum aestivum L.). The study included two composite samples, representing different geographic areas within Western Canada, of 20–30 lines in each of four trials. Differences between environments were found in all traits. It was concluded that genotype–environment interaction was most important in determining mixograph development time, falling number and remix loaf volume, less important in determining farinograph absorption, and least important in determining flour protein, flour yield, grinding time and sedimentation value.

Harmil winter wheat

1991 ◽  
Vol 71 (2) ◽  
pp. 543-546
Author(s):  
D. R. Sampson ◽  
R. G. Fulcher ◽  
W. L. Seaman ◽  
J. Fregeau-Reid
Keyword(s):  
Triticum Aestivum ◽  
Winter Wheat ◽  
Key Words ◽  
Triticum Aestivum L ◽  
High Yield ◽  
Loose Smut ◽  
Ustilago Tritici ◽  
Flour Protein ◽  
Cultivar Description ◽  
1000 Grain Weight

Harmil is a new soft white winter wheat (Triticum aestivum L.) cultivar well adapted to southwestern Ontario. It has high yield, medium height, strong straw, low grain and flour protein, and low 1000-grain weight. It is moderately susceptible to leaf and head diseases, but it is the only cultivar available for the area that is resistant to the two prevalent races of loose smut (Ustilago tritici). Key words: Triticum aestivum L., wheat (winter), soft white, cultivar description

WHEAT QUALITY EVALUATION. 2. RELATIONSHIPS AMONG PREDICTION TESTS

1975 ◽  
Vol 55 (1) ◽  
pp. 251-262 ◽  
Author(s):  
D. B. FOWLER ◽  
I. A. DE LA ROCHE
Keyword(s):  
Triticum Aestivum ◽  
Quality Evaluation ◽  
Triticum Aestivum L ◽  
Kernel Hardness ◽  
Wheat Quality ◽  
Basic Information

A study of the relationships among 29 different wheat (Triticum aestivum L.) kernel and flour measurements indicated that only 3 (kernel hardness, protein quantity and rate of dough development) were necessary to provide the basic information required for estimation of the bread and (or) pastry quality potential of a cultivar. Further, information on wheat quality contained in the remainder of the measurements could be interpreted as functions of these three basic factors.

Cultivar and environmental effects on quality characters in wheat. II. Protein

2000 ◽  
Vol 51 (5) ◽  
pp. 629 ◽  
Author(s):  
J. F. Panozzo ◽  
H. A. Eagles
Keyword(s):  
Development Time ◽  
Significant Proportion ◽  
Environmental Variation ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Flour Protein ◽  
Field Environment ◽  
Rate Of Increase ◽  
Cultivar Variation ◽  
Dough Development Time

Glutenins and gliadins are the major components of the storage protein in wheat and make a significant contribution to dough rheology and baking quality. Qualitative differences in these proteins are known to be important for dough rheology, particularly for glutenins, but much less is known about quantitative differences, especially as influenced by field environment. Flour protein, the proportion of glutenin and gliadin in flour protein, loaf volume, and the dough rheological characters dough development time, dough breakdown, dough extensibility, and maximum dough resistance (Rmax) were determined for 7 cultivars grown in 15 diverse environments. The proportion of glutenin in flour protein was highly dependent on cultivar, whereas, although cultivar was still important, environmental variation was greater than cultivar variation for gliadin. Environmental variation was greater than cultivar variation for the dough rheological characters. Across environments, the proportion of gliadin increased with increasing flour protein, whereas the proportion of glutenin decreased. An index of accumulated temperatures above 30˚C during the first 14 days after anthesis explained a significant proportion of the increase in gliadin, and, to a lesser extent, the decrease in glutenin. Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index. The rate of increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele, suggesting that the relative performance of cultivars with different alleles at this locus depends on environment.

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