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Inheritance of certain wheat quality characteristics that can be used to determine milling and baking worth of South African wheat cultivars

By: Koekemoer, F.P | Centro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT), Addis Ababa (Ethiopia).
Contributor(s): Booyse, M [coaut.] | Howard, N [coaut.] | Van Deventer, C.S [coaut.].
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: Addis Ababa (Ethiopia) CIMMYT : 1999ISBN: 92-9146-058-3.Subject(s): Agronomic characters | Baking | Genetic inheritance | Milling | Quality | South Africa | CIMMYT | Genetic resources | TriticumSummary: The recent deregulation of the single channel wheat marketing system and the introduction of a liberal wheat marketing environment in South Africa will affect the purchasing patterns of the processors of wheat grain. Limited and unscientific information on the relative milling and baking quality of South African cultivars is available. Howard and Wessels (1997) have put forward an exemplary selection-index-based proposal to quantify the relative milling and baking worth of South African wheat cultivars. The main aim of this study is to optimise or improve the genetic gain achieved for the quality characteristics used in the formulae. Six spring wheat genotypes were crossed in a diallel manner. The 10 F1 hybrids including the five parental lines were planted at Rietrivier experimental station. A complete quality analysis was done. The data were used to determine the heritabilities and phenotypic correlations. From the data hectoliter mass (hb2=0.80, hn2= 0.54), break flour yield (hb 2=0.97, hn2= 0.87) and extraction (hb 2=0.73, hn2= 0.52) evidently show high broad and narrow sense heritabilities. Due to the high heritability of break flour yield more emphasis should be placed on the latter as a selection criteria. Hectolitre mass (54%) and flour extraction (35%) contribute mostly to the total milling worth (100%). Regarding their heritabilities the weights awarded to them are acceptable. When considering the low heritabilities of flour protein content/bread volume (hb2=0.18, hn2= 0.29) the weight of 57.4% awarded for the baking worth is too high. Mixograph peak time (MM) showed the highest broad and narrow sense heritability and has a low weight (12.5%). Increasing the latter value's weight will increase the baking worth heritability per se.Collection: CIMMYT Publications Collection
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Conference proceedings CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Publications Collection Look under series title (Browse shelf) 1 Available 2O629146
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The recent deregulation of the single channel wheat marketing system and the introduction of a liberal wheat marketing environment in South Africa will affect the purchasing patterns of the processors of wheat grain. Limited and unscientific information on the relative milling and baking quality of South African cultivars is available. Howard and Wessels (1997) have put forward an exemplary selection-index-based proposal to quantify the relative milling and baking worth of South African wheat cultivars. The main aim of this study is to optimise or improve the genetic gain achieved for the quality characteristics used in the formulae. Six spring wheat genotypes were crossed in a diallel manner. The 10 F1 hybrids including the five parental lines were planted at Rietrivier experimental station. A complete quality analysis was done. The data were used to determine the heritabilities and phenotypic correlations. From the data hectoliter mass (hb2=0.80, hn2= 0.54), break flour yield (hb 2=0.97, hn2= 0.87) and extraction (hb 2=0.73, hn2= 0.52) evidently show high broad and narrow sense heritabilities. Due to the high heritability of break flour yield more emphasis should be placed on the latter as a selection criteria. Hectolitre mass (54%) and flour extraction (35%) contribute mostly to the total milling worth (100%). Regarding their heritabilities the weights awarded to them are acceptable. When considering the low heritabilities of flour protein content/bread volume (hb2=0.18, hn2= 0.29) the weight of 57.4% awarded for the baking worth is too high. Mixograph peak time (MM) showed the highest broad and narrow sense heritability and has a low weight (12.5%). Increasing the latter value's weight will increase the baking worth heritability per se.

English

0007|AGRIS 0101|R99-00CIMPU|AL-Wheat Program

Jose Juan Caballero

CIMMYT Publications Collection

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