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Genetic improvement in milling and baking quality of hard red spring wheat cultivars



Genetic improvement in milling and baking quality of hard red spring wheat cultivars



Cereal Chemistry 70(3): 280-285



Genetic selection for improved milling and baking quality of hard red spring wheat (Triticum aestivum L.) has been well documented. Few studies have examined whether improved cultivars have resulted from selection for quality. Forty-five hard red spring wheats developed from 1911 to 1990 and commercially produced in the U.S. Pacific Northwest region were evaluated for milling and baking quality using grain harvested from three Idaho locations in 1989 and two locations in 1990. Regression analysis, using year of release as the independent variable, indicated significant improvement in mixing tolerance (0.046 degrees yr-1), mixing time (0.019 min yr-1), and corrected loaf volume (0.079 ml yr-1). Flour protein content declined significantly (0.018 g kg-1 yr-1). There was no significant change in flour yield. The relative improvement of cultivar baking quality over time was greater for flour from irrigated environments than that from dryland environments. Rank summary of eight important quality traits indicated that nine of the 10 heat quality wheat cultivars have been released since 1970. When grown under contemporary cultural practices, recently released cultivars are generally superior to older cultivars in overall baking quality and are comparable to older cultivars in milling performance.

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Accession: 002390934

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