Stability of quality traits in Austrian-grown winter wheats

Stability of breadmaking quality of Austrian-grown quality wheats was investigated using rheological parameters from the farinogram (dough development time, stability, degree of softening) and the extensogram (extensibility, maximum resistance, energy), indirect parameters (protein content, wet glut...

Full description

Saved in:
Bibliographic Details
Published in:Field crops research 2000-06, Vol.66 (3), p.257-267
Main Authors: Grausgruber, H, Oberforster, M, Werteker, M, Ruckenbauer, P, Vollmann, J
Format: Article
Language:English
Subjects:
baking quality
Breadmaking quality
breads
chemical composition
crop quality
cultivars
dough
Genotype by environment interaction
genotype-environment interaction
gluten
protein content
rheological properties
stability
Triticum aestivum
volume
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Stability of breadmaking quality of Austrian-grown quality wheats was investigated using rheological parameters from the farinogram (dough development time, stability, degree of softening) and the extensogram (extensibility, maximum resistance, energy), indirect parameters (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number) and the loaf volume. Stability was evaluated for a set of eight cultivars grown in 15 environments in north-eastern Austria. Five stability parameters, covering a wide range of statistical approaches, were used to describe the cultivars. There was variability for stability of quality in the set of cultivars. Some cultivars were stable for one trait and unstable for another, suggesting that the genetic factors involved in genotype by environment interactions differed between traits. It was possible to identify a check cultivar which was stable for almost all quality traits. The absolute performance of the cultivars was considered by calculating the reliability of each cultivar as a safety first index. It is demonstrated that quality wheats of Austrian origin show high performance for all quality traits except for degree of softening and Hagberg falling number.
ISSN:0378-4290
1872-6852
DOI:10.1016/S0378-4290(00)00079-4