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Title: THE GENETICS OF SOFT WHEAT QUALITY: IMPROVING BREEDING EFFICIENCY

Author
item Souza, Edward
item GUTTIERI, M - OHIO STATE UNIVERSITY

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2006
Publication Date: 5/1/2007
Citation: Souza, E.J., Guttieri, M.J. 2007. The genetics of soft wheat quality: improving breeding efficiency. In: Buck, H.T., Nisi, J.E. Wheat Production in Stressed Environments. Dordrecht, The Netherlands:Springer. p. 503-508.

Interpretive Summary:

Technical Abstract: Soft wheat quality in breeding programs can be selected either directly through baking tests or indirectly through rheological tests or biochemical markers. We have evaluated the efficiency of selection using rheological tests: solvent retention capacity test (SRC), whole grain SDS-sedimentation test, mixographs, and alveograph. Based on testing in the USA with inbred lines derived from different crosses of spring wheats, we have concluded that the SRC test (AACC test 64-11) can improve selection efficiency in breeding programs because: 1) heritabilities are often above 70%, 2) the SRC tests directly relate to industrial baking parameters, and 3) SRC values change in predictably based on the segregation of genes with know effects on end-use quality.