The evaluation of baking quality of new Polish strains of winter wheat investigated in pre-registration field experiments in the years 2005–2006
Tadeusz Śmiałowski
zhsmialo@cyf-kr.edu.plZakład Oceny Jakości i Metod Hodowli Zbóż, IHAR Kraków (Poland)
Maria Stachowicz
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR Kraków (Poland)
Abstract
The aim of the study was estimation of baking quality parameters for 181 new Polish strains tested in the pre-registration field trials of the years 2005 and 2006. The following quality parameters were analyzed: sedimentation value (with SDS, Axford method), falling number (1800), protein content in grain (NIR method), water absorption of flour, dough softness and stability, quality number (farinograph), dough energy (extensograph), flour yield (Quadrumat Senior, Brabender), bread volume and bread quality (baking test), wet gluten and gluten index (Glutomatic 2200). High CV (%) values were recorded in both years for sedimentation value, falling number, quality number, dough stability, dough softness, dough energy and gluten index. Low variation was found for water absorption, flour yield and bread volume. As a result of quality assessment based on eight parameters: sedimentation value, falling number, protein content, water absorption, dough softening, dough energy, flour yield and bread volume, 56 wheat strains (31%) were classified into the E (elite) and A(quality) groups. In 29 strains high technological value was combined with high or very high grain yield. The results confirm high efficiency of the methods used in the Polish breeding stations.
Keywords:
breeding, the technological value, the grain, the winter wheatReferences
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Authors
Tadeusz Śmiałowskizhsmialo@cyf-kr.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR Kraków Poland
Authors
Maria StachowiczZakład Oceny Jakości i Metod Hodowli Zbóż, IHAR Kraków Poland
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