Login | Create Account (DAF staff only)

DAQ00104 Sponge and dough bread quality of Australian wheat germplasm

Fox, Glen (2011) DAQ00104 Sponge and dough bread quality of Australian wheat germplasm. Project Report. Grains Research & Development Corporation.

[img]
Preview
PDF (Sponge and dough bread quality of Australian)
120kB

Abstract

The main grade of wheat targeted for the export sponge and dough (S&D) market is Australian prime hard (APH). By
association, protein should be a key parameter relating to S&D quality, specifically loaf volume (LV). Surprisingly, the
project revealed a low level of correlation between total protein content and LV. It appears that protein composition
may be the key to understanding S&D quality, as the glutenin Glu D1 5+10 subunit contributed to the highest LVs.
The current varieties KennedyA and SunzellA, together with several breeding lines, provided a consistently high quality
over a number of seasons. These varieties performed as well as, if not better than, North American S&D varieties.

Item Type:Monograph (Project Report)
Subjects:Science > Science (General)
Plant culture > Food crops
Deposited On:07 Nov 2011 06:13
Last Modified:18 Jan 2017 05:25

Repository Staff Only: item control page