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Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat
Author(s) -
Daba Sintayehu D.,
Simsek Senay,
Green Andrew J.
Publication year - 2021
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10410
Subject(s) - farinograph , rheology , absorption of water , chemistry , wheat flour , statistics , food science , mathematics , composite material , materials science
Background and Objectives Predictive models for use in early generation hard spring wheat breeding were evaluated for Farinograph and baking quality. Flour samples were prepared on the Quadrumat Jr. and Buhler mill from 48 genotypes grown at four locations in North Dakota. Findings Models developed from 13 predictor variables from GlutoPeak, Glutomatic, Near Infrared Reflectance (NIR), and Solvent Retention Capacity (SRC) predicted Farinograph water absorption (ABS) and baking absorption (BA) with cross‐validated prediction accuracies of 0.71 and 0.58, respectively. For Farinograph peak time (PT), Farinograph Stability (STAB), mixing time (MT), and loaf volume (LV), the prediction accuracies were high in the model development dataset (r 2 ranging from 0.60 to 0.76). However, in the cross‐validation set, the prediction accuracies only ranged from 0.30 to 0.48. Conclusions GlutoPeak parameters can be used to predict ABS and BA in early breeding stages. Prediction of stability and peak time showed potential, and models should be improved to better predict mixing time and loaf volume. Significance and novelty Results from a multi‐location trial involving a large number of genotypes are needed to validate the prediction accuracy for end‐use traits in hard red spring wheat. Comparing results from different mill types and diverse genotypes ensures broad applicability.