The grain and flour quality were compared between near isogenic line (NIL) of waxy and the recurrent parent Harunoakebono. There were no significant differences in grain hardness and flour particle size. The flour yield was low for NIL. Polyphenol content of NIL was significantly higher and its flour colour was a little darker than Harunoakebono. The water absorption of NIL was much higher than Harunoakebono. There were no significant differences in development time and stability. In starch properties by a rapid visco analyser, the peak viscosity and breakdown were high values for NIL. NIL waxy is inferior in some quality characteristics to recurrent parent Harunoakebono. The flour yield is equivalent in Japanese soft wheat cultivar. As unique properties of waxy wheat have an advantage over normal wheat, it seems to be acceptable to commercial base.
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