Triticale industrial quality improvement at CIMMYT: Past, present and future
1991
Amaya, A. | Pena, R.J. (Centro Internacional de Mejoramientode Maiz y Trigo, Mexico, DF (Mexico))
In its early stages, CIMMYT's triticale germplasm produced shrivelled kernels and had very soft endosperm, low test weight, flour yield and gluten content, as well as high alpha-amylase activity (aa) and grain protein. It also showed poor gluten and breadmaking quality. Selection for grain plumpness, test weight and harder grain and a gradual shift from substitute to complete triticales resulted in the improvement of this cereal grain, along with a drop in grain protein. Selection for sprouting resistance increased the number of lines with low aa; however, sprouting remains a problem. Small-scale quality tests have been used to improve gluten and breadmaking properties of triticale; however, the number of lines with improved quality is still small due to lack of continuity in the selection process and to the predominance of poor-quality complete triticales in the breeding program. Further quality improvement could be achieved with continuous screening, in addition to selecting for good-breadmaking electrophoretic glutenin bands. Based on grain hardness and flour properties, triticale should be classified into feed and food types, and selection should be based on end-use properties
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