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Study of genetic variation in baking quality related characteristics in bread wheat advanced lines and commercial cultivars
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Mohammad Akbari Rad   , Goodarz Najafian , Mohsen Esmailzadeh Moghadam , Manouchehr Khodarahmi |
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Abstract: (6264 Views) |
| To study the genetic variation in baking quality related characteristics bread wheat commercial cultivars and advanced breeding lines, an experiment was conducted with 85 cultivars/lines- using an α-lattice design with three replications. Thirteen characteristics including 1000 grain weight, hectoliter weight, grain protein content, Zeleny sedimentation volume, bread volume, grain moisture (%), grain hardness, falling number, wet gluten (%), dry gluten (%), gluten index, SDS-sedimentation volume, as well as four farinograph components: dough development time, dough stability, degree of softening (after 10 and 12 minutes), were measured. Analysis of variance showed significant differences among genotypes for all traits. This shows high genetic variation among the cultivars and advance lines. Multivariate factor analysis performed for 12 traits, and found that three common factors defined 97% of observed variation. The first factor defined 78.55% of variation including farinogram triats. The second factor explained 16.78% of variation included protein content, bread volume and Zeleny sedimentation volume, and the third factor explained only 1.75% of variation included gluten index and SDS-sedimentation volume. Cluster analysis based on variances of inta-groups recognized four different clusters. The cluster with high bread making quality consisted of 23 cultivars and advanced lines. This findings would be employed in bread wheat breeding program to improve the baking quality characteristics in breeding materials. |
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| Keywords: Bread wheat, Baking quality, Gluten Index, Bread volume and Dough satability |
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Full-Text [PDF 237 kb]
(2568 Downloads)
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Type of Study: Scientific & Research |
Subject:
Special
Received: 2015/02/22 | Accepted: 2015/02/22 | Published: 2015/02/22
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