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Cereal Research Communications

, Volume 33, Issue 2–3, pp 641–646 | Cite as

Bread making quality evaluation of Ethiopian wheat cultivars using direct and indirect measures of quality traits

  • T. Dessalegn
  • M. T. LabuschagneEmail author
  • C. S. Van Deventer
Article
  • 1 Downloads

Abstract

The bread making quality of Ethiopian cultivars was studied using 18 quality traits at low and high protein environments. Significant variation was observed between genotypes with a broad range of milling, rheological and baking traits. Three different quality prediction models were constructed explaining 48% to 73% of the variation of mixing time and loaf volume, respectively. SDS-sedimentation alone accounted for 56% of the variation in loaf volume at the high protein environment. The variation of mixing time due to protein content alone was 37% at the low protein environment. SDS-sedimentation and mixograph mixing time were common in the three models. SDS-sedimentation, protein content and mixing time can be used as selection criteria in breeding programs where resources are limited. Hectoliter weight and grain weight also contributed to the variation of loaf volume and mixing time.

Keywords

loaf volume quality wheat 

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Copyright information

© Akadémiai Kiadó, Budapest 2005

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • T. Dessalegn
    • 1
  • M. T. Labuschagne
    • 2
    Email author
  • C. S. Van Deventer
    • 2
  1. 1.Adet Agricultural Research CenterBahir DarEthiopia
  2. 2.Department of Plant SciencesUniversity of the Free StateBloemfonteinSouth Africa

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