ISSN:
1573-5060
Keywords:
kernel hardness
;
quality
;
soft wheat
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Kernel texture in wheat has been found to be directly controlled by one or two major genes. Generally, good biscuit-making wheats are those with soft endosperm texture, lower protein content, more breakflour and a smaller particle size. The aim of this study was to determine the effect of the dominant soft endosperm genes on biscuit-making quality. Backcross derivatives were developed with a backcrossing procedure. The backcross derivatives and parents were planted in a randomised block design with six replications. Fourteen quality characteristics were measured. Except for hectolitremass and mixing time, the presence of the soft endosperm genes had a major effect on all characteristics used to predict biscuit-making quality. In the soft backcross derivatives there was a significant decrease in alkaline water retention capacity (AWRC), alveograph stability, alveograph strength, alveograph P/L ratio, flour extraction, and protein content. There was a significant increase in alveograph extensibility, biscuit diameter and breakflour yield. In this study, the presence of the soft endosperm genes was associated with good biscuit-making quality characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1003029618430
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