title: Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.
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.
authors.affiliation: Commonwealth Scientific and Industrial Research Organisation (CSIRO), Food Futures Flagship, Canberra, Australia. Colin.Cavanagh@csiro.au
authors.forename: Colin R
authors.initials: CR
authors.lastname: Cavanagh
authors.forename: Julian
authors.initials: J
authors.lastname: Taylor
authors.forename: Oscar
authors.initials: O
authors.lastname: Larroque
authors.forename: Neil
authors.initials: N
authors.lastname: Coombes
authors.forename: Arunas P
authors.initials: AP
authors.lastname: Verbyla
authors.forename: Zena
authors.initials: Z
authors.lastname: Nath
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Kutty
authors.forename: Lynette
authors.initials: L
authors.lastname: Rampling
authors.forename: Barbara
authors.initials: B
authors.lastname: Butow
authors.forename: Jean-Philippe
authors.initials: JP
authors.lastname: Ral
authors.forename: Sandor
authors.initials: S
authors.lastname: Tomoskozi
authors.forename: Gabor
authors.initials: G
authors.lastname: Balazs
authors.forename: Ferenc
authors.initials: F
authors.lastname: Békés
authors.forename: Gulay
authors.initials: G
authors.lastname: Mann
authors.forename: Ken J
authors.initials: KJ
authors.lastname: Quail
authors.forename: Michael
authors.initials: M
authors.lastname: Southan
authors.forename: Matthew K
authors.initials: MK
authors.lastname: Morell
authors.forename: Marcus
authors.initials: M
authors.lastname: Newberry
mesh_terms: D001939:Bread; D005433:Flour; D005524:Food Technology / Q000379:methods*; D005838:Genotype; D010641:Phenotype; D010940:Plant Proteins / Q000378:metabolism; D019655:Quantitative Trait, Heritable; D012639:Seeds / Q000378:metabolism; D013696:Temperature; D014908:Triticum / Q000235:genetics* / Q000378:metabolism
chemical_list: D010940:Plant Proteins