Predicting loaf volume for winter wheat by linear regression models based on protein concentration and sedimentation value using samples from VCU trials and mills

Laidig, Friedrich; Piepho, Hans‐Peter; Hüsken, Alexandra; Begemann, Jens; Rentel, Dirk; Drobek, Thomas; Meyer, Uwe

doi:10.1016/j.jcs.2018.07.015

Cited by 12 publications

(8 citation statements)

References 6 publications

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“…The protein content is currently a major payment criterion for wheat farmers and millers and is commonly used as quality benchmark for precursors of pasta and bakery products like flour or semolina (Laidig et al 2018; Rapp et al 2018). The protein composition is apart from the protein content of pivotal importance, as it significantly determines the properties of bakery product like frozen dough, vital gluten or the cooking quality of pasta (Marti et al 2013; Frauenlob et al 2017; Ortolan and Steel 2017).…”

Section: Discussionmentioning

confidence: 99%

“…The protein composition is apart from the protein content of pivotal importance, as it significantly determines the properties of bakery product like frozen dough, vital gluten or the cooking quality of pasta (Marti et al 2013; Frauenlob et al 2017; Ortolan and Steel 2017). Hence, both the protein content and composition with respect to the gliadin and glutenin protein fractions are of high relevance when developing new cultivars as seen by a larger amount of explained variance of the loaf volume in baking tests when combining the protein content with the sedimentation value in a common prediction model (Laidig et al 2018). It has been accordingly suggested to rethink the usage of the protein content as the sole quality measure in wheat, especially as numerous varieties with comparably low protein content can produce good bread volume and are accordingly severely underrated when priced merely by their protein content (Gabriel et al 2017; Zörb et al 2018).…”

Section: Discussionmentioning

confidence: 99%

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Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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Key messageSimultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality.AbstractSelecting simultaneously for grain yield and baking quality is a major challenge in wheat breeding, and several concepts like grain protein deviations have been developed for shifting the undesirable negative correlation between both traits. The protein quality is, however, not considered in these concepts, although it is an important aspect and might facilitate the selection of genotypes that use available resources more efficiently with respect to the quantity and quality of the final end products. A population of 480 lines from an applied wheat breeding programme that was phenotyped for grain yield, protein content, protein yield and dough rheological traits was thus used to assess the potential of using integrated genomic selection indices to ease selection decisions with regard to the plethora of quality traits. Additionally, the feasibility of achieving a simultaneous genetic improvement in grain yield, protein content and protein quality was investigated to develop more resource-use efficient varieties. Dough rheological traits related to either gluten strength or viscosity were combined in two separate indices, both of which showed a substantially smaller negative trade-off with grain yield than the protein content. Genomic selection indices based on regression deviations for the two latter traits were subsequently extended by the gluten strength or viscosity indices. They revealed a large merit for identifying resource-use efficient genotypes that combine both superior yield potential with comparably high end-use quality. Hence, genomic selection opens up the opportunity for multi-trait selection in early generations, which will most likely increase the efficiency when developing new and improved varieties.Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03386-1) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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“…PR is an important quality parameter for flour mill owners to make decision to which product of (flour, semolina, pasta, and etc.) wheat will be processed [42,43,41]. According to the PRs of genotypes, Cemre in 2019-2020 and Kenanbey in 2020-2021 had the highest PR as 15.57 % and 19.57 %, respectively.…”

Section: Protein Ratio (Pr) (%)mentioning

confidence: 99%

Investigation of Bread Wheat Genotypes with Different Characteristics by Physiological and Quality Traits

Karaman

Kurt

Karadağ

et al. 2022

Türk Doğa Ve Fen Dergisi

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Instruments measuring spectral reflectance are extensively used by many researchers to determine the relationship between grain yield (GY), quality, and physiological traits of bread wheat genotypes at different developmental stages. This study was carried out under rain-fed conditions in 2019-2020 and 2020-2021 growing seasons in Muş province. The experiment was set up in a randomized block experimental design with 3 replicates. Except to flowering stage chlorophyll content (FSC), statistically significant differences were determined among genotypes at the level of p≤0.01 in all examined characteristics. More explicitly, G6, G8, G10, Müfitbey, Hanlı and Metin in terms of GY; Cemre, Kenanbey and Bezostaja 1 as regards quality traits; Ekiz, G8, and G9 with regard to physiological traits were found as significant genotypes. Biplot model analysis, used to determine genotype-trait and stability relationship, showed that thousand grain weight (TGW) and plant height (PH) were positively associated with both GY and Normalized Difference Vegetation Index (NDVI). GY was found to be related to canopy temperature (CT) and heading time (HT) negatively. Notably, NDVI were positively related to protein ratio. Hanlı, Metin, G6, G8, and G10 were established as the high-yielded stabile genotypes which are least affected from environmental conditions

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“…Protein içeriği son zamanlarda değirmenciler için önemli bir ödeme ölçütüdür ve genellikle un veya irmik gibi makarna ve unlu mamullerin öncüleri için kalite kriteri olarak kullanılmaktadır (Laidig et al, 2018;Rapp et al, 2018). Protein oranı bakımında lokasyon ortalamaları arasındaki fark istatistiki olarak da önemli bulunmuştur.…”

Section: Protein Oranı (%)unclassified

Bazı fakültatif buğday genotiplerinin farklı çevrelere tepkileri

Erdemci

Aktaş

Karaman

2021

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Bu çalışmanın amacı fakültatif gelişme tabiatına sahip ekmeklik buğday genotiplerin farklı çevrelerde verim ve kalite özelliklerin belirlenmesidir. Materyal ve Yöntem: Bu araştırma, 2014-2015 yetiştirme sezonunda yağışa dayalı şartlarda 25 ekmeklik buğday genotipi (20 ileri hat ve 5 standart çeşit) ile Diyarbakır ve Muş lokasyonlarında Tesadüf Blokları Deneme Desenine göre 3 tekrarlamalı olarak yürütülmüştür. Araştırmada çeşit ve hatların tane verimi ile bazı kalite (bin tane ağırlığı, hektolitre ağırlığı, protein oranı, zeleny sedimantasyon ve yaş gluten) özellikleri incelenmiştir.Araştırma Bulguları: Birleştirilmiş varyans analizinde, genotip, çevre ve bunların etkileşim (genotip × çevre) etkileri, incelenen özelliklerden bin tane ve hektolitre ağırlığı hariç diğer tüm özellikler için oldukça anlamlıydı. Ancak genotip-çevre etkileşiminin etkisi incelenen tüm parametreler açısından genotip ve çevreye göre daha küçük boyuttaydı. Diyarbakır lokasyonu incelenen kalite parametreleri için öne çıkarken, Muş lokasyonu tane verimi yönünde öne çıkmıştır.Sonuç: Çalışmada, G17 genotipi her iki test ortamında da en yüksek tane verimine sahipti ve verim açısından en kararlıydı. G11 ve G21 genotipleri kalite parametreleri açısından ön plana çıkmıştır. Bu genotiplerin gelecekteki ıslah çalışmalarında ebeveyn olarak kullanılabileceği belirlenmiştir.

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Predicting loaf volume for winter wheat by linear regression models based on protein concentration and sedimentation value using samples from VCU trials and mills

Cited by 12 publications

References 6 publications

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Investigation of Bread Wheat Genotypes with Different Characteristics by Physiological and Quality Traits

Bazı fakültatif buğday genotiplerinin farklı çevrelere tepkileri

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