Biscuit-Making Quality Prediction Using Heritability Estimates and Correlations

Biscuit-Making Quality Prediction Using Heritability Estimates and Correlations

The aim of this study was to predict biscuit‐making quality by using correlations between and, heritabilities of, the most important soft wheat quality characteristics. A full diallele cross was made between six spring wheats. The parents and 30F1hybrids were used as experimental material. Percentag...

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Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 70; no. 1; pp. 25 - 28
Main Authors: Labuschagne, Maryke T, Coetzee, M C Brooks, Deventer, Charl S van
Format: Journal Article
Language:English
Published: London John Wiley & Sons, Ltd 01-01-1996
Wiley
Published for the Society of Chemical Industry by Elsevier Applied Science
Subjects:
Biological and medical sciences
biscuits
Cereal and baking product industries
correlation
Food industries
Fundamental and applied biological sciences. Psychology
heritability
quality prediction
Performance evaluation
Biscuit
Quality
Diallel analysis
Heritability
Processing quality
Wheat
Comparative study
Cultivar
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Summary:The aim of this study was to predict biscuit‐making quality by using correlations between and, heritabilities of, the most important soft wheat quality characteristics. A full diallele cross was made between six spring wheats. The parents and 30F1hybrids were used as experimental material. Percentage vitreous kernels, breakflour yield, farinograph absorption, farinograph development time and alkaline water retention capacity were highly heritable and were also significantly correlated with sugar‐snap biscuit diameter. Selection for these characteristics should lead to improvement of biscuit‐making quality. In general, softer kernels and a weak dough with a low water absorption were desirable for good biscuit‐making quality.
Bibliography:ArticleID:JSFA460
istex:CA101BADFD43174EEC582027281492317E70679D
ark:/67375/WNG-4BRCK1PK-9
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199601)70:1<25::AID-JSFA460>3.0.CO;2-9