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EVALUATION OF CONVENTIONAL AND PROLONGED-SWELLING SODIUM DODECYL SULFATE SEDIMENTATION TESTS FOR THE PREDICTION OF BREAD WHEAT QUALITY UNDER HEAT STRESS CONDITIONS
Published online by Cambridge University Press: 01 April 2009
Summary
In non-traditional, heat-stressed environments, wheat breeding programmes were mainly concerned with the introduction and adaptation of high-yielding, heat-tolerant cultivars regardless of the end-use quality. For the recently developed quality-oriented markets, new cultivars should combine the above-mentioned traits with good grain quality to improve economic feasibility of wheat production in these environments. This study aimed to examine the suitability of the conventional sodium dodecyl sulfate sedimentation (SDSS) test for predicting bread-making quality and to evaluate the effectiveness of a prolonged-swelling SDSS test in improving the predictability of end-use quality under heat stress conditions. Conventional and prolonged-swelling SDSS volumes were measured from whole meal of 15 bread wheat genotypes grown for two seasons under two sowing conditions at Gezira Research Farm, Wad Medani, Sudan. Results of correlations of SDSS volumes with total and insoluble protein contents, mixograph peak height and mixograph descending slope indicated the suitability of the SDSS test in predicting bread-making quality under heat-stress irrigated conditions. However, the absence of significant correlations with some quality attributes, such as mixograph peak time and mixograph curve width, demonstrated the non-exclusiveness of the SDSS test for predicting all bread-making quality attributes. The prolonged-swelling SDSS tests did not improve identification of differences among genotypes over the conventional test despite similarly predicting some quality attributes and showing relatively small increases in the correlation coefficient magnitudes with others. SDSS after 10 min from settlement (SDSS10) showed strong correlations with all other SDSS volumes at various times and with most of quality attributes. This suggested that SDSS10 could be used for evaluation of bread-making quality in early generations of the breeding programme in the hot irrigated conditions of Sudan and similar environments.
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- Copyright © Cambridge University Press 2009
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