Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

Abstract

The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

Relationships between traditional and fundamental dough-testing methods

“…(2) A Mixograph TM (TMCO, Lincoln, NE, USA) (Cavanagh et al 2010), suited to a dough sample consisting of about ten grams of flour. The small-scale mixer uses the same mixing action as the original equipment (Rath et al 1990).…”

“…(3) The dough-extension testing involved the equipment and method according to Cavanagh et al (2010). The dough piece for testing was obtained from the Mixograph (mixed to peak dough development).…”

“…More recently, other types of equipment have been devised for similar purposes (reviewed by Dobraszczyk 2004, andYoung 2012). In addition, small-scale versions of the traditional equipment have been developed, especially for breeding and research purposes (Bason et al 2007;Cavanagh et al, 2010;Békés, 2012). Most of these instruments produce the results of dough properties in various 'arbitrary units'.…”

GplusE: beyond genomic selection

“…The cost of phenotyping the reference population cannot be avoided, but its accuracy may be increased by applying the selection index methods described above to combine the currently used array of predictive tests of grain quality (e.g., Cavanagh et al. 2010) into an index. Genomic selection could then be based on this index.…”

Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos

“…Os restantes dos ingredientes são misturados na esponja e a massa resultante é então dividida, modelada e levada à fermentação final antes de assar (CANELLA-RAWLS, 2009;CAVANAGH et al, 2010).…”