Sponge and dough bread making: Genetic and phenotypic relationships with wheat quality traits

Colin R. Cavanagh, Julian Taylor, Oscar Larroque, Neil Coombes, Arunas P. Verbyla, Zena Nath, Ibrahim Kutty, Lynette Rampling, Barbara Butow, Jean Philippe Ral, Sandor Tomoskozi, Gabor Balazs, Ferenc Békés, Gulay Mann, Ken J. Quail, Michael Southan, Matthew K. Morell, Marcus Newberry

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)


The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

Original languageEnglish
Pages (from-to)815-828
Number of pages14
JournalTheoretical and Applied Genetics
Issue number5
Publication statusPublished - 2010
Externally publishedYes


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