Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits



Publication Details

Cavanagh, C. R., Taylor, J., Larroque, O., Coombes, N., Verbyla, A. P., Nath, Z., Kutty, I., Rampling, L., Butow, B., Ral, J., Tomoskozi, S., Balazs, G., Bekes, F., Mann, G., Quail, K. J., Southan, M., Morell, M. K. & Newberry, M. (2010). Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits. Theoretical and Applied Genetics: international journal of plant breeding research, 121 (5), 815-828.


The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

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