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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Author(s) -
Hou Liming,
Zemetra R. S.,
Birzer Dianne
Publication year - 1991
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/cropsci1991.0011183x003100050039x
Subject(s) - cultivar , steamed bread , biology , quality (philosophy) , china , agronomy , genotype , horticulture , food science , geography , archaeology , epistemology , biochemistry , gene , philosophy
Chinese steamed bread (CSB) is a major end‐use product of wheat ( Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown. Sixteen wheat cultivars were grown in three locations for two growing seasons to provide a range of genotypes and environments. Chinese steamed bread quality was determined by volume (cm 3 ), rheological value (g cm −2 ), exterior score, and interior score. Variability was determined by analysis of variance. Both genotype and environment were found to greatly influence CSB quality. One soft white winter wheat cultivar, Dusty, was found to have both superior and stable quality for all four quality indices. Other cultivars possessed either good quality or stability, but not characteristics for all indices. Based on these results, cultivars exist that produce wheat with a superior and stable quality for CSB. Such attributes would maintain or increase the export market for U.S. wheat.