Comparison of small-scale and large-scale extensibility of dough produced from wheat flour
Gulay Mann A C D , Helen Allen B , Matthew K. Morell A C , Zena Nath A , Peter Martin B , John Oliver B C , Brian Cullis B and Alison Smith BA CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia.
B NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia.
C NSW Agricultural Genomics Centre, Wagga Wagga, NSW 2650, Australia.
D Corresponding author. Email: Gulay.Mann@csiro.au
Australian Journal of Agricultural Research 56(12) 1387-1394 https://doi.org/10.1071/AR05132
Submitted: 19 April 2005 Accepted: 11 August 2005 Published: 15 December 2005
Abstract
Extensibility and dough strength are key traits for varietal selection in most wheat-breeding programs. As there are several techniques for measuring these traits there is interest in examining the agreement between methods in terms of genotypic (varietal) rankings. We investigated this issue using 2 different extension methods; namely, small-scale (modified Kieffer) and large-scale (Brabender Extensograph) methods. Data were obtained from a doubled-haploid population (190 lines) from a Chara (high extensibility, excellent dough strength) × WW2449 (low extensibility, poor dough strength) cross that was grown in a field trial at the Wagga Wagga Agricultural Institute (WWAI) in 2000. Six extensional rheological traits were measured and compared according to a multivariate mixed statistical model. The estimated genetic correlation matrix for 4 of the 6 extensibility traits (R_Max, area, height, and resistance at 5 cm extension) revealed that for these dough strength related parameters, both methods were measuring equivalent traits. Comparisons of the extensibility traits length and extensibility at Rmax demonstrated that, although substantial amounts of the variance are controlled by the same glutenin loci, the traits differed in the allocation of variance across the loci, and the sources and magnitude of non-genetic variance. The data verified that small-scale testing is a robust and efficient alternative to large-scale testing for both commercial breeding and research.
Additional keywords: uniaxial extension, dough rheological properties, Extensograph.
Acknowledgments
The authors thank Jennifer Pumpa and Ibrahim Kutty for the physical characterisation of the flours, and Angela Juhasz and Cristina Gianibelli for protein allele characterisation. We also thank Neil Coombes (New South Wales Department of Primary Industries) and Patrick Lim (BiomSA and NSWCAG) for construction of the experimental designs. This research was supported by the New South Wales Government through the New South Wales Centre for Agricultural Genomics.
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