作者: C. J. Peterson , R. A. Graybosch , D. R. Shelton , P. S. Baenziger
DOI: 10.1007/978-94-011-4896-2_30
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摘要: Inconsistency of wheat end-use quality has long been a problem for the milling and baking industries, which require high levels uniformity modern, speed, processing. Extensive research was conducted to characterise genetic, environmental, biochemical factors that contribute variation in quality. Samples from 17 locations trials with 30 cultivars grown over two years were evaluated grain quality, yield, mixograph parameters properties. Protein composition flour samples determined by SDS sedimentation size-exclusion chromatography. Test sites monitored soil fertility, meteorological data collected hourly during fill. Additional six at 11 1993. Significant observed among samples; attributed environmental effects, genotype, their interactions. For many parameters, effects greater magnitude than genotype. Increasing low molecular weight (LMW) saline soluble proteins related general decline dough mixing properties loaf characteristics. However, correlations protein components generally low, suggesting limited predictive value. Hours temperature stress (>32 °C) fill associated volume volume, although curvilinear fashion. initially had positive influence on quality; however, when exceeded 90 hours, there strong negative Variation stability indicated cultivar responses varied. Relationships suggest opportunities predict through modelling.