Breeding of wheat varieties with high baking quality | Selection des varietes de ble pour la qualite boulangere
2002
Kleijer, G. (Station federale de recherches en production vegetale de Changins (RAC), Nyon (Switzerland))
Wheat breeding in Switzerland was always orientated to high baking quality in combination with yield stability and disease resistance and most of the Swiss varieties have very high baking quality. Baking quality is a very complex character, depending on a lot of genes, and a good knowledge of the parental lines is necessary to avoid the introduction in the breeding programme of genes having a negative influence on this character. The first analyses (Zeleny, protein content and grain hardiness) are carried out from the F6 generation. During the official trials for registration, up to 11 different tests are carried out to define better all the aspects of baking quality and to offer important indications on this character to the users for each new variety.
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This bibliographic record has been provided by Agroscope Reckenholz-Tänikon Research Station