The Genetics of Soft Wheat Quality: Improving Breeding Efficiency

Abstract

Soft wheat quality in breeding programs can be selected either directly through baking tests or indirectly through rheological tests or biochemical markers. We have evaluated the efficiency of selection using rheological tests: solvent retention capacity test (SRC), whole grain SDS-sedimentation test, mixographs, and alveograph. Based on testing in the USA with inbred lines derived from different crosses of spring wheats, we have concluded that the SRC test (AACC test 64-11) can improve selection efficiency in breeding programs because: 1) heritabilities are often above 70%, 2) the SRC tests directly relate to industrial baking parameters, and 3) SRC values change in predictably based on the segregation of genes with known effects on end-use quality