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Evaluating Soft Wheat Quality of Early Generation Progenies 1, 3
Author(s) -
Yamazaki W. T.,
Donelson J. R.
Publication year - 1972
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/cropsci1972.0011183x001200030035x
Subject(s) - granularity , biology , cultivar , yield (engineering) , test weight , wheat flour , quality (philosophy) , protein quality , agronomy , mathematics , horticulture , food science , materials science , physics , computer science , composite material , quantum mechanics , operating system
A procedure is proposed for evaluating the milling and baking qualities of early generation soft wheat ( Triticum aestivum L.) progenies. Twenty grams of wheat are ground for flour granularity and protein content determinations.A portion is reground and sifted, and tested for alkaline water retention capacity (AWRC). lqour granularity is associated with break flour yield during milling and with cake quality potential, while AWRC is correlated with cookie quality. A test line is considered to have suitable soft wheat quality potential if it is at least as low in protein and AWRC and at least as high in particle‐size index as a standard (commercial) cultivar.