Effect of genotype and environment on grain, rheological and baking qualify charactristics of advanced wheat lines

摘要

The Quality back cross lines along with two checks PBW 343 and PBW 550 grown during 2007-08 and 2008-09 were studied for grain quality, Theological and baking characteristics to ascertain the genotypic variability and environment stability for those parameters. The physical grain characteristics, Protein content, SDS-sedimentation and Wet and dry gluten contents were affected significantly by the genetic and environmental factors. The farinographic dough stability and tolerance index registered significant effect of the genotype and the environment over the two years. However, BW 8992, BW 9028 and BW 9030 were observed to be Theologically superior lines. Bread quality characteristics and Cookie spread factor were showing a significant effect of boththe genetic and environmental factors. Entries BW 8992 and BW 9043 gave a loaf volume of 600 and 595cc respectively during 2007-08 and 2008-09. The milder environmental conditions during 2008-09 favoured higher mean spread factor value. A non-significant effect of genotype was observed on the chapatti water absorption, quality score and moisture retention in stored chapatties over the two years. But, a significant effect was observed due to genotype and environment on the moisture content of fresh chapatties. However, the effect of environment on all the chapatti characteristics studied was significant. On the whole BW 9029 and BW 9032 exhibited a consistently good chapatti quality over the two years. Most of the physical grain parameters were interrelated and kernel hardness was significantly correlated to the SDS-sedimentation value and gluten index.