Abstract

DUBOIS, M. E.  and  GAIDO, Z. A.. Bread-making quality of new genotypes of bread wheat. Agriscientia [online]. 2006, vol.23, n.2, pp.105-108. ISSN 1668-298X.

The bread- making quality of the two best genotypes of bread wheat obtained by recurrent selection by yield (C₁-00-83 and C₃-00-42) vs. six commercial cultivars from the Argentine central semiarid region were evaluated. A completely randomized block design with 4 repetitions was utilized. The parameters measured were: test weight, thousand kernel weight, grain proteins, yield flour, gluten test, alveograph parameters and baking test. The quality parameters of the C₃-00-42 genotype corresponded to very tenacious strong gluten, with high water absorption and which produces good loaf volume. Therefore, it can be used to compensate weaker flours or to manufacture products that require strong wheat. The C₁-00-83 genotype presented high yield in flour, very strong and almost balanced gluten and the best values in protein content, gluten and loaf volume of all those Trianalyzed. The two new genotypes presented excellent baking properties and they may offer differential industrial qualities.

Keywords : Triticum aestivum L.; Bread-making quality; Differential industrial qualities.

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