Mixogram parameters and their relationship to bread wheat quality characteristics

English: The main objective of this research was to determine relationships between selected mixogram parameters and grain, milling, rheological, baking qualityrelated and baking quality characteristics to assist wheat breeders in selecting earlier for desirable primary rheological and baking criteria as required by the Wheat Technical Committee in South Africa when only small grain/flour samples are available. Highly significant differences were observed from combined ANOVA’s among genotypes, environments and GXE interactions for most of the measured characteristics. Genotypes contributed significantly to the variance in hectolitre mass, thousand kernel mass, kernel diameter, break flour yield, flour yield, farinogram water-absorption, alveogram dough stability (P-value), alveogram dough distensibility (L-value), alveogram P/L-value, alveogram dough strength, SDS-sedimentation volume, wet gluten content, loaf volume and loaf volume expressed on a 12% protein basis. Environments had a larger effect on hardness index, vitreous kernels, grain protein content, falling number, flour protein content, flour colour, flour colour expressed on a 76% flour yield basis and mixogram water-absorption. Highly significant positive and negative correlations were observed between the selected mixogram parameters (as determined by Mixsmart software) and grain, milling, rheological, baking quality-related and baking characteristics. Multiple stepwise regressions indicated mixogram parameters to be poorly predictable by grain and milling characteristics. Mixogram parameters (total area and tailheight) were identified as selection criteria to assist wheat breeders in selecting earlier for acceptable primary rheological and baking criteria of importance during cultivar release in South Africa.