Abstract
Kernel texture in wheat has been found to be directly controlled by one or two major genes. Generally, good biscuit-making wheats are those with soft endosperm texture, lower protein content, more breakflour and a smaller particle size. The aim of this study was to determine the effect of the dominant soft endosperm genes on biscuit-making quality. Backcross derivatives were developed with a backcrossing procedure. The backcross derivatives and parents were planted in a randomised block design with six replications. Fourteen quality characteristics were measured. Except for hectolitremass and mixing time, the presence of the soft endosperm genes had a major effect on all characteristics used to predict biscuit-making quality. In the soft backcross derivatives there was a significant decrease in alkaline water retention capacity (AWRC), alveograph stability, alveograph strength, alveograph P/L ratio, flour extraction, and protein content. There was a significant increase in alveograph extensibility, biscuit diameter and breakflour yield. In this study, the presence of the soft endosperm genes was associated with good biscuit-making quality characteristics.
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Labuschagne, M., Claassen, A. & van Deventer, C. Biscuit-making quality of backcross derivatives of wheat differing in kernel hardness. Euphytica 96, 263–266 (1997). https://doi.org/10.1023/A:1003029618430
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DOI: https://doi.org/10.1023/A:1003029618430