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Theor Appl Genet (2010) 121:815828 DOI 10.1007/s00122-010-1352-3
ORIGINAL PAPER
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 Bks Gulay Mann Ken J. Quail Michael Southan Matthew K. Morell Marcus Newberry
Received: 1 December 2009 / Accepted: 1 May 2010 / Published online: 22 May 2010 Springer-Verlag 2010
Abstract 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 reected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and our 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.
Introduction
The sponge and dough process is a globally signicant bread making method, being the predominant bread making process in Central Europe, North and South East Asia and North America. A bulk fermentation method, the sponge and dough process involves two stages: rst the creation of a light, airy sponge through mixing a portion of the our (usually two-thirds), water, yeast and improving agents. Before moving to the next stage, the dough stage, the sponge is given an extended pre-fermentation ranging anywhere from 1 to 4 h (Sluimer 2005) or even 16 h (Cauvain 1998). The remaining ingredients are mixed
Communicated by I. Mackay.
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