Relationship between soft wheat quality traits and cookie quality parameters
Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The object...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2005 |
| País: | México |
| Institución: | Centro Internacional de Mejoramiento de Maíz y Trigo |
| Repositorio: | Repositorio Institucional de Publicaciones Multimedia del CIMMYT |
| OAI Identifier: | oai:repository.cimmyt.org:10883/2459 |
| Acceso en línea: | http://zwxb.chinacrops.org/EN/Y2005/V31/I09/1125 http://hdl.handle.net/10883/2459 |
| Access Level: | acceso abierto |
| Palabra clave: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Cookie Quality Solvent Retention Capacity WHEAT BAKING CHARACTERISTICS QUALITY DOUGHS RHEOLOGY |
| Sumario: | Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The objectives of this study were to evaluate the quality performance of newly development soft wheat cultivars and establish quality evaluation system for Chinese soft wheat breeding program. Seventeen soft wheat genotypes were grown at three locations in 200 - 2001 and 2001 - 2002 seasons in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Whole meal and flour protein content, flour yield, ash content, parameters of Farinograph, Extensograph, and Alveograph, solvent retention capacity (SRC), alkaline water retention capacity (AWRC), and cookie quality were recorded according to AACC methods. The results showed that P and P/L of Alveograph, AWRC, sodium carbonate SRC, and sugar SRC were significantly associated with cookie diameter, with r= -0.79, -0.75, -0.78, -0.79 and -0.80, respectively. Farinograph and Extensograph are not recommended for soft wheat quality evaluation. Three cultivars, i.e. Jianmai 1, Wanmai 19 and Wanmai 48 showed very very good cookie quality with cookie diameter above 480mm. The recommended quality traits for good cookie wheat are presented below: SKCS hardness 1- 40, seed protein content 9.0% -11.5%, flour protein content 8.0% -10.0%, P<40 mm, P/L<0.50, W<75x10-4 J of Alveograph, AWRC< 59%, water SRC<53%, sodium carbonate SRC<66%, lactic acid SRC<83%, sugar SRC<87%, cookie diameter>480mm. |
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