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A comparison of some small-scale tests for bread-making quality used in wheat breeding

Published online by Cambridge University Press:  27 March 2009

J. A. Blackman  and
A. A. Gill
J. A. Blackman
Affiliation:
Plant Breeding Institute, Maris Lane, Trumpington, Cambridge, CB2 2LQ
A. A. Gill
Affiliation:
Plant Breeding Institute, Maris Lane, Trumpington, Cambridge, CB2 2LQ
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Summary

Twenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.

Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 95 , Issue 1 , August 1980 , pp. 29 - 34
Copyright
Copyright © Cambridge University Press 1980

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