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Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988
Author(s) -
Cox T. S.,
Shogren M. D.,
Sears R. G.,
Martin T. J.,
Bolte L. C.
Publication year - 1989
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/cropsci1989.0011183x002900030015x
Subject(s) - cultivar , winter wheat , agronomy , biology , yield (engineering) , grain quality , volume (thermodynamics) , materials science , physics , quantum mechanics , metallurgy
Concern has been expressed that recently released hard red winter wheat ( Triticum aestivum L.) cultivars have inferior milling and baking quality when compared with older cuitivars. This concern results from recent experiences in some commercial bakeries, as well as from negative correlations between grain yield and protein concentration commonly reported for cereal crops. We evaluated milling and baking quality traits of 40 hard red winter wheat genotypes, representing the past 70 yr of cultivar release, using grain harvested from replicated experiments at three Kansas locations in 1986 and 1987. Our objective was to determine the direction and magnitude of changes in milling and baking quality traits of hard red winter wheat resulting since breeding efforts were initiated. No significant change over time was detected for floor yield. Mean flour protein was 2 g kg −1 lower for 20 cultivars released between 1976 and 1988 (recent group) than for the 20 released previously (early group); however, regression analysis showed a significant increase since 1976. Absorption, mixing time, loaf volume, crumb grain score,and an overall baking quality index increased 0.1 to 4.6% annually, compared to the mean of ‘Turkey’. Regression coefficients were homogeneous‐over environments for all traits except flour yield. There were few significant correlations between quality traits and grain yield or volume weight. Any deterioration in quality of hard red winter wheat perceived by the baking industry must be caused by nongenetic factors, such as changes in the environment, milling practices, commercial baking methods and formulations, or some combination of these factors.