The subject is surveyed under the following headings: baking quality in France; development of kernel yield and baking quality during the past 35 years in France; breeding wheat with improved baking quality in Great Britain in the 20th century; improvement of kernel yield and baking quality of winter wheat varieties during the past 30 years in England and Wales; development of wheat quality during the past 100 years in pre-war Germany and the German Federal Republic; the combination of higher yield and better baking quality in winter wheat varieties during the past 50 years in pre-war Germany and the German Federal Republic; and breeding research on baking quality in the Netherlands in the present century. It is shown that, within periods of time, varieties with a high score for baking quality generally tend to have a low grain yield. However, from the data presented, it is concluded that high yield potential and good baking quality can be combined in one variety, although the result may be attained less rapidly than with breeding for yield alone. (Abstract retrieved from CAB Abstracts by CABI’s permission)
Developments in breeding winter wheat for bread-baking quality in some north-western European countries.
