Reliability of indirect selection in determining the quality of bread wheat for French bread-baking

Abstract

Putting together information on French bread-baking drawn from 15 years of multi-local experimentation and results of various technological tests (protein content and grain hardness, Pelshenke test, Zeleny sedimentation test and Chopin alveograph), has made it possible to study the effects of genotype and environment on the traits tested as well as the relationships between them. With the exception of protein content and extensibility L of alveograph, genotype x environment interactions are weak for technological tests, whereas Cnerna bread-baking parameters are strongly influenced by these same interactions. There would appear to be a relatively close connection between the technological tests (except for protein content and extensibility L of alveograph). The technological tests are, however, at best quite weakly linked to bread-baking parameters, making indirect selection quite unreliable. Threshold values making it possible to eliminate only those genotypes showing little chance of high bread-baking quality are defined for the technological tests. In other respects, it seems that grain hardness has no influence on French bread-baking quality. Knowledge of hardness only seems interesting in helping interpret tests at constant hydration, such as Chopin alveograph, in which it introduces bias. (© 1999 Inra/Editions scientifiques et médicales Elsevier SAS. French bread-baking / alveograph / Zeleny / Pelshenke / hardness / interaction Résumé-Une étude sur la fiabilité de la sélection indirecte pour la valeur en panification française chez le blé tendre. La récapitulation, sur 15 années d'expérimentations multilocales, de données relatives à la panification française et à différents tests technologiques (teneur en protéines et dureté du grain, test Pelshenke, test de sédimentation de Zeleny et alvéographe Chopin), nous a permis d'étudier les effets du génotype et du milieu sur ces caractères et Communicated by Max Rives (Villeneuves-lès-Avignon, France)

The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits

“…That confirmed previous results which stated the difficulty of indirect selection for French bread-making (Oury et al 1999). Several explanations can be stated:…”

“…Thus, for a long time, breeders have used indirect phenotypical small-scale tests like SDS, Pelshenke, Zeleny or mixograph tests (for an outlook, see Branlard et al 1991), to assess wheat grain quality during the early generations of the breeding process, where the lines evaluated are numerous and the quantities of grains low. The quality of the prediction enabled by these tests is quite good for end-use characters like dough strength or some types of tin loaf Dobraszczyk et al 2005), but remains low for French bread-baking (Oury et al 1999).…”

Genome wide genetic dissection of wheat quality and yield related traits and their relationship with grain shape and size traits in an elite × non-adapted bread wheat cross

“…SDS sedimentation volume for bread making quality) are used in earlier generations. However, several studies showed a week relationship between indirect test parameters and the final test scores [5–7]. If a line with desirable quality parameters could be identified in early generations, this would allow us to 1) discard undesirable lines in early generations, and 2) evaluate a larger number of populations or greater number of lines within each population at the earlier generations (head-row stage).…”

Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados

“…In the present work, protein content was weakly correlated with tenacity (P) (r = 0,26 ), dough strength (W) (r = 0,34) and extensibility (L) (r = 0,27). Previous results showed weak correlation between protein content and P, W and L (Branlard y Dardevet, 1985;Rasper et al, 1986;Oury et al, 1999, Bordes et al, 2008. For example, in a study of 15 years in multi-site trials, the determination coefficients of protein content were 0.24, 0.11 and 0.08 for W, P and L, respectively (Oury et al, 1999).…”

“…Later, Pomeranz et al, (1990) have also found very weak correlations between protein content and kernel hardness. Oury et al, (1999), in a 15year survey of new varieties, found no correlation between protein content and hardness.…”