Bread-making and the baking quality of wheat have a crucial role in producing quality bread. Quality raw materials reduce production costs due to decreased use of additives and other inputs that improve the organoleptic characteristics of bread (Grausgruber et al. 2000). Quality of wheat depends on many factors. In addition to factors that are under human control (genotype and cultural practices), there are environmental factors which are not influenced by humans. These factors, which may modify qualitative characteristics of wheat, differ from one location to another and from one year to another. The effect of environment is complex and very difficult to separate into individual factors. The genetic potential of wheat depends first of all on genotype and then on environment and the interactions between them (Mladenov et al. 2001). Genotype-environment (GxE) interaction represents the response of a genotype to a certain event occurring during vegetative cycle (Yan et al. 2001). Genetic bases of adaptation and of physiological changes due to influence of environmental factors are of great significance for understanding GxE interactions and for selection of superior and stable genotypes (Crossa et al. 1999).

English

0309|AGRIS 0301|AL-Wheat Program

Juan Carlos Mendieta

CIMMYT Publications Collection