Using rheological phenotype phases to predict rheological features of wheat hardness and milling potential of durum wheat

摘要: Predictions about milling, dough making, and baking properties can be made by measuring of the wheat grain with different small- medium-scale equipment. In this study, rheological hardness index (RHI) was shown to separate hexaploid wheats durums into clearly distinct classes. Earlier work demonstrated utility RHI give new insight classification types, in study further use phenotype phases (RPPs) construct combinations RPPs (cRPPs) is explored. particular, it how cRPPs used compare, for various varieties, elastic, fragmentation, equilibrium, viscoelastic an average crush response profile. addition, relationships were obtained, based on selected from single-kernel characterization system, that gave good predictions laboratory milling potential durum wheats. This information could as early generation test predict yield ...