Cereal Chem 66:378-381   |  VIEW ARTICLE

Soft Wheat Milling and Baking Quality in a Soft Red Winter x Hard Red Winter Wheat Population.

L. May, D. A. Van Sanford, and P. L. Finney. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

A single-cross soft red winter x hard red winter wheat population was evaluated in the F3, F4, and F5 generations for preliminary soft red winter wheat milling and baking quality. Tests conducted included the softness equivalence (SE), adjusted flour yield, grain protein concentration (GPC), alkaline water retention capacity, and cookie diameter. Some of the progeny possessed low alkaline water retention capacity and GPC and high SE and adjusted flour yield, indicating acceptable preliminary soft red winter wheat milling and baking quality. Narrow sense heritability estimates for these traits were low but generally significant, ranging from 0.05 for GPC to 0.47 for SE. The results of the present study suggest that quality constraints may not preclude the use of hard wheat cultivars in soft wheat breeding programs as sources of new germ plasm.