Mixograph test in wheat breeding programme
2000
Hanisova, A. | Horcicka, P. | Kubanek, J. (SELGEN, Stupice (Czech Republic). Slechtitelska Stanice)
Eight winter and four spring wheat varieties with different baking quality were analysed for Mixograph parameters, SDS value, % N, gluten content, laboratory bread volume and HMW glutenin composition. All used methods were standard, in Mixograph test 10 g samples were used. Results confirmed good prediction of quality level by SDS test. The content of protein and gluten did not have so good correlations to baking quality parameters. 14 Mixograph parameters were evaluated and especially peak time and peak distance had very low relations to baking test. Individual Mixograph traits did not show any strong relations to other baking tests. Mixograph indexes gave better information to the breeder. We suggest a new index MIS.
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