Bread‐Making Quality Indices in Triticum aestivum Progenies. Implications in Breeding for Better Bread Wheat

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Abstract
Bread‐making quality indices (dough strength and dough mixing stability) in relation to flour protein content, glutenin/gliadin ratio, and high‐molecular‐weight (HMW) subunits of glutenin have been investigated in Triticum aestivum progenies during a three year agronomic trial.Dough strength (W) proved to be a fairly stable characteristic, slightly but positively correlated with flour protein content. High could be associated with a high glutenin/gliadin ratio as well as with the presence of specific HMW. subunits of glutenin, while high protein content tended to favour a balanced dough tenacity‐extensibility ratio (P/L = 0.4—0.6). Satisfactory values of dough‐mixing stability were frequently observed in association with good expression of W showing that the two quality traits may coexist without much difficulty in the same genotype.From the plant breeding standpoint the data suggest feasible to obtain high dough strength by concentrating in a genotype the HMW subunits of glutenin known to have a beneficial effect on W. However, very high W may present unfavourable P/L ratios. This possibility is enhanced when the flour has a low protein content which often occurs in high yielding genotypes.

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