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Variation and Evaluation of Mixing Tolerance, Protein Content, and Sedimentation Value in Early Generations of Spring Wheat, Triticum aestivum L. 1
Author(s) -
Lebsock K. L.,
Fifield C. C.,
Gurney Georgia M.,
Greenaway W. T.
Publication year - 1964
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1964.0011183x000400020014x
Subject(s) - agricultural experiment station , division (mathematics) , crop , spring (device) , biology , agronomy , agriculture , mathematics , engineering , ecology , mechanical engineering , arithmetic
HARD wheat varieties are accepted by the milling and baking industries only if flours milled from them meet rigid standards in mixing properties. A long mixing tolerance is one of the more important quality characteristics considered in the evaluation of potential bread wheat varieties. Wheat varieties differ widely in mixing tolerance, but little is known about the genetics of variation of this characteristic. If mixing tolerance is highly heritable, a reliable, economical micro-test applied to early-generation lines could be of considerable aid in the breeding of high-quality varieties. A mixograph is now used to evaluate mixing tolerance of hard red spring wheat lines. This test usually is not applied until after preliminary yield trials at a time when sufficient grain becomes available. Zeleny et al. (11) stated that the sedimentation test might be a useful predictive test for making early-generation wheat selections on the basis of dough characteristics. The purpose of this paper is to present data on intercharacter and intergeneration relations of mixing tolerance, protein content, and sedimentation value and on the comparison of the protein test with the sedimentation test as methods for predicting mixing-tolerance values of F5 and