Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection

Bordes, Jacques; Branlard, Gérard; Oury, François-Xavier; Charmet, Gilles; Balfourier, François

doi:10.1016/j.jcs.2008.05.005

Cited by 144 publications

(128 citation statements)

References 24 publications

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“…Similar relationships have been reported by Martin et al (2001), Hruškova and Famĕra (2003), and Jirsa et al (2008). In present study, a negative correlation was found between grain yield and quality characteristics; this confirms the association between those traits (see, e.g., Kleijer et al 2007, Oury and Godin 2007, Bordes et al 2008.…”

Section: Discussionsupporting

confidence: 91%

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Surma

Adamski

Banaszak

et al. 2012

Plant Production Science

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Section: Discussionsupporting

confidence: 91%

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Surma

Adamski

Banaszak

et al. 2012

Plant Production Science

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“…Correlation coefficients between yield and protein content, wet gluten and alveograph (W) parameter were significantly and negative, confirming the association between those traits (Oury and Godin, 2007;Bordes et al, 2008;Surma et al, 2012), which difficult simultaneous selection in breeding programs for two traits of interest. Breeders should apply breeding strategies to increase one without affecting the other to achieve specific wheat quality classes (Zecevic et al, 2013).…”

Section: Relation Between Quality Traitsmentioning

confidence: 67%

Influence of year and sowing date on bread wheat quality under Mediterranean conditions

Bagulho

Costa

Almeida

et al. 2015

Emir. J. Food Agric

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Grain quality is an essential component in wheat breeding programs since influences the commercial value of wheat. This study was conducted to determine the effects of genotype, season and sowing date on quality parameters of seventeen bread wheat commercial varieties and three advanced lines from Portuguese Wheat Breeding Program (Plant Breeding Station, Elvas, Portugal) under irrigated Mediterranean systems. Field experiments were conducted at two locations of Southeast Portugal (Elvas and Beja), during two growing seasons. At Elvas, results showed that environment (season) had highest contribution on variation of quality traits. At Beja experiments, the level of environment (season) influence decreased in relation to Elvas experiments: season was the most important factor to explain the variation of protein content and test weight, but for alveograph parameters (W and P/L ratio) it was found that genotype had higher influence. Sowing date was ever the most important factor to explain thousand kernel weight. The results confirmed that genetic potential is crucial to obtain high quality wheat but it is necessary a good environment to promote its expression.

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“…Standard quality wheat dough is characterized by (W) value in range 160-200, whilst good quality wheat dough is characterized by (W) value in the range 220-300 and higher than 300, respectively (Bordes, Branlard, Oury, Charmet and Balfourier, 2008). Parametar of energy (W) is higher in all samples treated with oxidising improvers compared with control sample, samples with added glucose oxidase exhibit the greatest enlargement.…”

Section: Resultsmentioning

confidence: 94%

Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

Vukić

Hadnađev²,

Tomić³

et al. 2013

QOL

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Abstract:Although there is considerable interest in glucose oxidase, little is known about its activity on rheological characteristics of wheat dough and with bread making quality. Infl uence that the glucose oxidase exerts on rheological properties of the wheat dough is investigated on the basic of rheological determinations obtained with alveograph. Infl uence of glucose oxidase on bread making properties is determined on the basic of result obtained from the laboratory scale baking tests. In order to clearly establish relations between added dose of glucose oxidase (0.002; 0.004; 0.006 %) and rheological properties of wheat dough, as well as with bread making quality, analysis of dough with and without glucose oxidase (control sample) is performed and results are discussed with comparison with L-ascorbic acid as the most commonly used oxidative improver. Results show that glucose oxidase cause greatest increase of dough tenacity and causal reduction of extensibility. This leads to a negative effect on specifi c volume. Glucose oxidase cause increase of crumb hardness in smaller extent than L-ascorbic acid.

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Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection

Cited by 144 publications

References 24 publications

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Influence of year and sowing date on bread wheat quality under Mediterranean conditions

Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

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