EVALUATION OF SCREENING TESTS FOR QUALITY OF BREAD WHEAT

1971 ◽  
Vol 51 (6) ◽  
pp. 449-455 ◽  
Author(s):  
R. J. BAKER ◽  
A. B. CAMPBELL
Keyword(s):  
Triticum Aestivum ◽  
Nitrogen Content ◽  
Development Time ◽  
Triticum Aestivum L ◽  
Screening Tests ◽  
Loaf Volume ◽  
Breeding Programs ◽  
Flour Yield ◽  
Sedimentation Value

Eight tests designed to screen early generations of wheat, Triticum aestivum L. em Thell., for breadmaking quality were evaluated. Sedimentation value, mixograph development time, centrifuge absorption and nitrogen content (in that order) were the most repeatable of the eight tests. Flour yield and starch damage were least repeatable. The heritability of mixograph development time was low because of a significant cultivar by year interaction. Nitrogen content, sedimentation value and centrifuge absorption were shown to contain all the information about loaf volume and farinograph absorption that was available in the set of eight tests. It was therefore concluded that nitrogen content, sedimentation value and centrifuge absorption are the most useful of the eight tests for purposes of plant breeding programs.

EARLY GENERATION SCREENING FOR BAKING POTENTIAL

1979 ◽  
Vol 59 (1) ◽  
pp. 21-26 ◽  
Author(s):  
F. G. KOSMOLAK ◽  
R. J. BAKER
Keyword(s):  
Triticum Aestivum ◽  
Regression Analysis ◽  
Development Time ◽  
Triticum Aestivum L ◽  
Screening Tests ◽  
Loaf Volume ◽  
Wheat Quality ◽  
Strength Index ◽  
Early Generation ◽  
Flour Protein

Early generation screening tests for bread wheat quality, including flour protein and various mixograph measurements, and final evaluation measurements, including Remix Loaf Volume and Baking Strength Index, were obtained for 250 samples of spring wheat (Triticum aestivum L.) grown in various locations in 1974. Multiple regression analysis was used to study the relationships between prediction tests and final tests and to develop rules for predicting Remix Loaf Volume and Baking Strength Index. A linear function of flour protein content and mixograph development time was found to be most suitable for predicting Remix Loaf Volume while consideration of the relative magnitudes of these two characteristics was best for predicting Baking Strength Index. The rules developed from an analysis of the 1974 data were tested by applying them to data from 328 samples grown in 1975.

STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS

1972 ◽  
Vol 52 (2) ◽  
pp. 139-146 ◽  
Author(s):  
R. A. ORTH ◽  
R. J. BAKER ◽  
W. BUSHUK
Keyword(s):  
Development Time ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Baking Quality ◽  
Flour Yield ◽  
Glutenin Protein ◽  
Dough Development Time ◽  
Sedimentation Value

Simple correlations between a number of quality parameters, their heritabilities and an evaluation of the best combination of these parameters to predict loaf volume, were determined from data for 26 cultivars of spring wheat grown at four locations in Western Canada. Highly significant correlations between remix loaf volume and each of Zeleny sedimentation value, farinograph dough development time, farinograph mixing tolerance index, proportion of residue protein, and glutenin protein were obtained. Sedimentation value, 1000 kernel weight, mixing tolerance index, flour yield, farinograph absorption, and remix loaf volume all had high heritabilities over the four locations. Using the simple correlations as a guide, regression formulae yielding the best predictions of remix loaf volume were developed. Residue protein content, Zeleny sedimentation value, and farinograph dough development time provided the most useful information for predicting baking quality by a single test.

AAC Vortex hard red winter wheat

2021 ◽  
Author(s):  
Robert J. Graf ◽  
Brian L Beres ◽  
André Laroche ◽  
Reem Aboukhaddour ◽  
Jamie Larsen ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Concentration ◽  
Triticum Aestivum L ◽  
Loaf Volume ◽  
Head Blight ◽  
Lodging Resistance ◽  
Hard Red Winter Wheat ◽  
Flour Yield ◽  
Moderately Resistant ◽  
Red Winter Wheat

AAC Vortex is a hard red winter wheat (Triticum aestivum L.) cultivar well-adapted to all areas of western Canada and classified for grades of Canada Western Red Winter (CWRW) wheat. It was developed using doubled-haploid methodology. AAC Vortex was evaluated for registration relative to CDC Buteo, Emerson, Moats, and AAC Elevate across Alberta, Saskatchewan and Manitoba. Based on 44 replicated trials over 4 years (2016/17-2019/20), AAC Vortex had significantly higher grain yield than CDC Buteo and Emerson, and higher grain protein concentration than all of the checks except Emerson. AAC Vortex expressed winter survival and lodging resistance equal to the best checks, medium maturity and height, and acceptable test weight. AAC Vortex was resistant to stem, leaf and stripe rust, moderately resistant to Fusarium head blight, and susceptible to common bunt. AAC Vortex produced flour of higher protein concentration than all of the checks except Emerson, had higher clean wheat flour yield and loaf volume than all of the checks, and was similar in gluten strength to Emerson.

Genetic Analysis of Protein, Lysine, Gluten and Flour Yield in Bread Wheat (Triticum aestivum L.)

2007 ◽  
Vol 10 (12) ◽  
pp. 1990-1995 ◽  
Author(s):  
Zahid Akram . ◽  
Saif Ullah Ajmal . ◽  
Ali Asghar Kiani . ◽  
Muhammad Jamil .
Keyword(s):  
Triticum Aestivum ◽  
Genetic Analysis ◽  
Bread Wheat ◽  
Triticum Aestivum L ◽  
Flour Yield
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