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Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

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Abstract

The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar ‘Chara’ and a Canadian cultivar ‘Glenlea’. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

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Acknowledgments

This research was initiated with support by GrainGene, a joint venture involving the Commonwealth Scientific and Industrial research Organisation (CSIRO), the Grains Research and Development Corporation (GRDC), The Australian Wheat Board (AWB) Ltd and Syngenta. The completion was funded from the GRDC and CSIRO Food Futures Flagship.

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Authors and Affiliations

  1. Commonwealth Scientific and Industrial Research Organisation (CSIRO), Food Futures Flagship, Canberra, Australia

    Colin R. Cavanagh, Julian Taylor, Oscar Larroque, Arunas P. Verbyla, Zena Nath, Ibrahim Kutty, Lynette Rampling, Jean-Philippe Ral, Ferenc Békés, Gulay Mann, Matthew K. Morell & Marcus Newberry

  2. CSIRO Plant Industry, GPO Box 1600, Canberra, ACT, 2601, Australia

    Colin R. Cavanagh, Oscar Larroque, Zena Nath, Ibrahim Kutty, Lynette Rampling, Barbara Butow, Jean-Philippe Ral, Ferenc Békés, Gulay Mann, Matthew K. Morell & Marcus Newberry

  3. CSIRO Mathematical and Information Sciences, Urrbrae, SA, 5064, Australia

    Julian Taylor & Arunas P. Verbyla

  4. Industry and Investment NSW, Wagga Wagga, NSW, 2650, Australia

    Neil Coombes

  5. BRI Research Australia Pty Ltd., North Ryde, NSW, 2113, Australia

    Ken J. Quail & Michael Southan

  6. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, 1111, Hungary

    Sandor Tomoskozi & Gabor Balazs

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  1. Colin R. Cavanagh
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  2. Julian Taylor
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  3. Oscar Larroque
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  14. Gulay Mann
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  15. Ken J. Quail
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  16. Michael Southan
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  17. Matthew K. Morell
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  18. Marcus Newberry
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Correspondence to Colin R. Cavanagh.

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Communicated by I. Mackay.

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Cavanagh, C.R., Taylor, J., Larroque, O. et al. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits. Theor Appl Genet 121, 815–828 (2010). https://doi.org/10.1007/s00122-010-1352-3

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  • DOI: https://doi.org/10.1007/s00122-010-1352-3

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