Submitted to: Journal of Food Quality
Publication Type: Peer reviewed journal
Publication Acceptance Date: 5/1/2000
Publication Date: N/A
Citation: Interpretive Summary: Wheat physical properties, including kernel length and width, are used to grade wheat and to predict milling and baking potential. Thus, those properties influence the price and value of wheat as it is bought and sold in the market. In this study it was found that some of those physical attributes of wheat are determined more by the growing conditions than by the genetics of their parentage while others are predominately determined by their parentage. Thus, wheat breeders can cross wheats so as to produce grain with any kernel texture (softness) while having any kernel length or width. Wheat test weight, in pounds/ bushel, which is used to grade wheat in the market place, was found to be unrelated to flour yield. Thus, based on these studies, test weight should be reviewed as to its influence on the market value of wheat. This information will be particularly interesting to wheat breeders and geneticists who will use it for making wheat crosses to improve milling an baking quality.
Technical Abstract: Physical attributes, including kernel morphology, are used to grade wheat and indicate wheat milling and baking quality (MBQ). Using a recombinant inbred population derived from a soft by hard wheat cross, this study quantified the source of kernel trait variation, studied their heritability and relationships between morphological and MBQ traits. Transgressive segregation occurred for all traits. Thousand- kernel weight (TKW) and kernel texture (NIR-T) were primarily influenced by genotype and test weight (TW) influenced mainly by year. NIR-T had the highest heritability. Low genetic correlation (GCOR) between kernel length (LEN) and width (WID) suggest independent inheritance. NIR-T versus LEN or WID showed low GCOR. Thus, it is genetically feasible to produce cultivars with any kernel texture and LEN or WID combination. No GCOR was found between TW and flour milling yield (FY), TKW, NIR-T or kernel morphology. GCOR showed that harder wheats had greater FY. Low correlations among traits call for studies clarifying the efficacy of using kernel traits in wheat classification or end-use quality prediction.