DAQ00104 Sponge and dough bread quality of Australian wheat germplasm
Resumo |
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. |
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Identificador |
Fox, Glen (2011) DAQ00104 Sponge and dough bread quality of Australian wheat germplasm. Project Report. Grains Research & Development Corporation. |
Relação |
http://era.daf.qld.gov.au/2975/1/GRDC_final_report_DAQ00104.pdf http://era.daf.qld.gov.au/2975/ |
Palavras-Chave | #Science (General) #Food crops |
Tipo |
Monograph NonPeerReviewed |
Data(s) |
2011
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Formato |
application/pdf |
Publicador |
Grains Research & Development Corporation |