Variation and Covariation of Milling‐ and Baking‐quality Characteristics among Winter Rye Single‐cross Hybrids

Abstract

Gomponents of variation for, and genetic correlations among, measures of milling and baking quality were estimated for 38 winter rye siiigle-erosses sown in three environments. Samples of grain were indirectly evaluated for baking quality via Ealling Number and Amylograph tests whereas direct assessments ot baking quality and milling yield were obtained from standardized Sourdough Baking tests and total flour release determinations, re.spectively. Estimates of genetic variation were large and highly significant (P<0.01) for all traits whereas those of genotype X environment interactions were much smaller and often non-significant. Broad-sense heritability estimates were very high, ranging from 0.64 to 0.96. Grumb elasticity, the most important direet measure of baking quality, was significantly correlated with falling number (r|, = 0.43) and Amylograph temperature at maximum viscosity (r^ = 0.55). The dough yield, loaf volume and total flour release, however, showed no relation with the indirect measures of baking quality. The crumb elasticity was correlated positively with flour release but negatively with dough yield and loaf volume. Selection for high falling number would be an effective indirect method of increasing crumb elasticity. E'nhancement ofthe tither baking and milling charactcri.stics would require direct mcasurcnieiits of the respective traits.

Breeding progress, variation, and correlation of grain and quality traits in winter rye hybrid and population varieties and national on-farm progress in Germany over 26 years

“…However, as already pointed out, too high falling numbers resulting in an unfavorable pentosan—starch ratio may affect baking quality negatively. Strong-to-very strong correlations were found between falling number and both amylogram values, which is in agreement with the results from other studies on rye quality (e.g., Weipert and Bolling 1979 ; Rattunde et al 1994 ; Hansen et al 2004 ). Correlation plots in Fig.…”

“…Correlations between quality and grain traits are reported in many studies from different environments and genotypes (Weipert and Bolling 1979 ; Wehmann et al 1991 ; Rattunde et al 1994 ; Chmielewski and Koehn 2000 ; Hanson et al 2004; Bruemmer 2005 ; Kucerova 2009 ; Miedaner et al 2012 ). Obviously, results from different environments are not easily comparable.…”

“…This process, called pre-harvest sprouting, induces increased alpha-amylase activity. Consequently, besides increasing yield, rye breeding has also been focused on reducing pre-harvest sprouting, because it negatively affects baking quality (e.g., Wehmann et al 1991 ; Rattunde et al 1994 ).…”

“…Only a few studies investigated and specified the relative influence of genotype and environment on grain and quality traits (Rattunde et al 1994 ; Miedaner et al 2012 ; Hansen et al 2004 ; Kucerova 2009 ). Hansen et al ( 2004 ), in a study with 19 different hybrid and population varieties grown at one location for up to 3 years, found that variation in grain yield and protein concentration was mainly due to genotypes, but that thousand grain mass and dietary fiber concentration was more strongly influenced by harvest year than by genotype.…”

Optimization of grain quality parameters for winter rye breeding

“…Обобщение ряда публикаций показывает, что имеются умеренно сильные положительные взаимосвязи между ЧП и ТПК и между ЧП и вязкостью. В то же время не выявляются или существуют слабые корреляции между концентрацией белка и числом падения, а также между максимальной амилографической вязкостью и температурой клейстеризации (Rattunde et al, 1994;Gomez et al, 2009;Laidig et al, 2017). А. Repeckiene с коллегами (2001) обнаружили, что высокие значения ЧП соответствовали высоким значениям вязкости клейстеризованной суспензии (r = 0.87).…”