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Correlation between screening methods and technological quality characteristics in bread wheat

L. Bona, J. Matuz and E. Acs
Cereal Research Communications
Vol. 31, No. 1/2 (2003), pp. 201-204
Published by: Akadémiai Kiadó
Stable URL: http://www.jstor.org/stable/23787222
Page Count: 4
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Correlation between screening methods and technological quality characteristics in bread wheat
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Abstract

Yield improvement of wheat (Triticum aestivum L.) should be in agreement with superior milling and baking quality characters. During the selection procedure improving quality, breeders need quick methods which are easy to put into practice and suitable for serial tests. In this study, we examined the associations among quick methods (SDS and NIR techniques) used by breeders and some milling/baking characteristics in winter bread wheat. Flour yield, farinograph index, flour water absorption, wet and dry gluten, gluten strength, Hagberg falling number, protein content (by NIR), SDS sedimentation volume were examined in 80 bread wheat samples (cultivars and advanced lines) in two crop years (1999, 2000). We did not find any relationship between the farinograph-value and gluten content in these experiments. Wheat grain protein concentration showed the strongest relationship to wet-, and dry gluten of the flour (r = 0.74, and 0.76, respectively). Positive correlations were observed between the SDS sedimentation volume and important end-use quality traits (i.e. Farinograph, Hagberg falling number) in both crop years. In spite of the large differences in the climatic conditions of the two crop years, the relationships found in this study are fairly consistent. The results show that selection for high protein concentration will lead to high gluten content but it will not lead to improvements in other end-use quality characteristics.

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