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Dough mixing properties of a wheat-rye derived cultivar

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Summary

During test baking, the wheat line QT2870, bred from a rye-derived parent, Kavkaz, and having the pedigree Kavkaz/Timgalen//3*Oxley, showed excessive dough stickiness when slightly overmixed. Conventional quality tests on QT2870 and three commercial varieties did not show any major differences which could explain this dough stickiness. However, resistogram data for QT2870 were considerably different from those for the other cultivars. The curves for QT2870 had lower breaking points and sharper curve angles, indicating that it had a lower tolerance to high speed mixing than the other varieties. Dough stickiness and a lack of mixing tolerance are likely to be major problems limiting the use of rye-derived parents in Australian bread wheat breeding programmes.

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Authors and Affiliations

  1. Queensland Wheat Research Institute, P. O. Box 5282, 4350, Toowoomba, Australia

    D. J. Martin & B. G. Stewart

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  1. D. J. Martin
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  2. B. G. Stewart
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Martin, D.J., Stewart, B.G. Dough mixing properties of a wheat-rye derived cultivar. Euphytica 35, 225–232 (1986). https://doi.org/10.1007/BF00028561

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  • DOI: https://doi.org/10.1007/BF00028561

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