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


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.


loaf volume quality wheat 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC), 2000: Approved methods of the AACC. 10th edition, AACC Inc., St. Paul, MN.Google Scholar
  2. BECHERE B., R.J. PEÑA, D. MITIKU, 2000: Quality of Ethiopian durum wheat cultivars. In: The eleventh regional wheat workshop for Eastern Central and Southern Africa. CIMMYT (ed.), Addis Ababa, Ethiopia, CIMMYT, pp 34–44.Google Scholar
  3. FINNEY, K.F., M.D. SHOGREN, 1972: A ten-gram Mixograph for determining and predicting functional properties of wheat flours. Baker’s Digest 46, 32–42.Google Scholar
  4. FOWLER, D.B., I.A. DE LA ROCHE, I. A., 1975: Wheat quality evaluation. 2. Relationship among prediction tests. Canadian Journal of Plant Science 55, 251–262.CrossRefGoogle Scholar
  5. GRAYBOSCH, R.A., C.J. PETERSON, R.D. SHELTON, P.S. BAENZIGER, 1996: Genotype and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Science 36, 296–300.CrossRefGoogle Scholar
  6. GRÖGER, S., M. OBERFORSTER, M. WERTENKER, H. GRAUSGRUBER, T. LELLEY, 1997: HMW glutenin subunit composition and bread making quality of Australian grown wheats. Cereal Research Communications 25, 955–962.Google Scholar
  7. JOHNSON, V.A., P.J. MATTERN, 1987: Wheat, rye and triticale. In: Nutritional quality of cereal grains: Genetic and agronomic improvement. Olson, R.A. and Frey, K.J. (eds.), Agron. Monogram. 28, ASA, Madison, WI.Google Scholar
  8. KHATKAR, B.S., A.E. BELL, J.D. SCHOFIELD, 1996: A comparative study of the inter-relationship between Mixograph parameters and bread-making qualities of wheat flours and gluten. Journal of the Science of Food and Agriculture 72, 71–85.CrossRefGoogle Scholar
  9. MARTINANT, J.P., Y. NICOLAS, A. BOUGUENNEC, Y. POPINEAU, L. SAULNIER, G. BRANLARD, 1998: Relationship between Mixograph parameters and indices of wheat grain quality. Journal of Cereal Science 27, 179–189.CrossRefGoogle Scholar
  10. MACRITCHIE F., 1984: Baking quality of wheat flour. Adv. Food Res. 29, 201–277.CrossRefGoogle Scholar
  11. NCSS (Number Cruncher Statistical System), 1997: Statistical System for Windows. Jerry L. Hintze, Kaysville, Utah.Google Scholar
  12. PETERSON, C.J., R.J. GRAYBOSCH, D.R. SHELTON, P.S. BAENZIGER, 1998: Baking quality of hard winter wheat: response of cultivars to environment in the Great Plains. In: Wheat: Prospects for global improvement. Braun, H.J., McNab, A. and Beniwal, S.O.S. (eds.), Kluwer Academic Publishers, Netherlands, pp 223–228.Google Scholar
  13. WILKSTRÖM, K., L. BOHLIN, 1996: Multivariate analysis as a tool to predict bread volume from mixograph parameters. Cereal Chemistry 73, 689–690.Google Scholar

Copyright information

© Akadémiai Kiadó, Budapest 2005

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, 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

Personalised recommendations