Effects of Cytoplasm on Bread-making Quality of Common Wheat(T.aestivum)

doi:10.7668/hbnxb.2008.04.049

Abstract

Abstract: To detect the effects of different cytoplasmic background on bread -making quality properties of hybrid wheat,32 crosses from 4 strong gluten and 4 mid/weak glutenwheat cultivars based on NC II design,and 14 crosses from cultivarswith T-,K-,AL- and A-type cytoplasm were made, respectively. F-seeds of each cross were harvested and used to test the hardness, GMP content, Zeleny-sedimentation value, Farinograph parameters and Loaf volume. The results showed that the strong-gluten cytoplasm( Yumai34,Zhengmai9023 and Shanyou225) had positive effects on all bread-mak- ing quality properties,except water absorption and Valorimeter value,so the strong gluten wheat cultivar should be used as female parent in the program of bread wheat breeding. The T-and K-type CMS cytoplasms had general positive effect on Loaf volume,compared to A-type and AL-type CMS cytoplasm. The effect of CMS cytoplasm on loaf volume for crosses T- XN772× AL-R1 and K-XN772× T6 -3 reached to 60 and 98 mL, respectively. The T-,K- and AL-type CMS cytoplasm may be used in the program of bread wheat heterosis utilization.

Key words: Common wheat( T. aestivum), Bread, Making quality, Cytoplasmic effect, NCⅡ design

CLC Number:

S512.109

WANG Shi-jie, LI Bao-yun, KANG Ming-hui, LIU Chun-lei, DA Bowen, LIN Zuo-ji, YOU Ming-shan, LIU Guang-tian. Effects of Cytoplasm on Bread-making Quality of Common Wheat(T.aestivum)[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(4): 217-222. doi: 10.7668/hbnxb.2008.04.049.

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