title: The relationship between grain hardness, dough mixing parameters and bread-making quality in winter wheat.
abstract: The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index-PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index.
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Bolesław P
authors.initials: BP
authors.lastname: Salmanowicz
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Tadeusz
authors.initials: T
authors.lastname: Adamski
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Maria
authors.initials: M
authors.lastname: Surma
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Zygmunt
authors.initials: Z
authors.lastname: Kaczmarek
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Krystkowiak
authors.initials: K
authors.lastname: Karolina
authors.affiliation: Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska Str. 34, 60-479 Poznań, Poland.
authors.forename: Anetta
authors.initials: A
authors.lastname: Kuczyńska
authors.affiliation: DANKO Plant Breeding Ltd., Choryń, Poland.
authors.forename: Zofia
authors.initials: Z
authors.lastname: Banaszak
authors.affiliation: DANKO Plant Breeding Ltd., Choryń, Poland.
authors.forename: Bogusława
authors.initials: B
authors.lastname: Ługowska
authors.affiliation: Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Majcher
authors.affiliation: Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
authors.forename: Wiktor
authors.initials: W
authors.lastname: Obuchowski
mesh_terms: D001939:Bread / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D063427:Food Quality; D005983:Glutens / Q000032:analysis; D006244:Hardness; D010641:Phenotype; D010940:Plant Proteins / Q000032:analysis; D014908:Triticum / Q000145:classification* / Q000235:genetics / Q000502:physiology*
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins; D005983:Glutens