Stability of quality traits in Austrian-grown winter wheats

摘要: Abstract Stability of breadmaking quality Austrian-grown wheats was investigated using rheological parameters from the farinogram (dough development time, stability, degree softening) and extensogram (extensibility, maximum resistance, energy), indirect (protein content, wet gluten Zeleny sedimentation volume, Hagberg falling number) loaf volume. evaluated for a set eight cultivars grown in 15 environments north-eastern Austria. Five stability parameters, covering wide range statistical approaches, were used to describe cultivars. There variability Some stable one trait unstable another, suggesting that genetic factors involved genotype by environment interactions differed between traits. It possible identify check cultivar which almost all The absolute performance considered calculating reliability each as safety first index. is demonstrated Austrian origin show high traits except softening number.