Combining ability for breadmaking quality in wheat

Abstract

Combining ability and heterotic patterns for grain yield, kernel weight, and seven traits related to breadmaking quality were determined in 45 F1 hybrid wheats and 18 parents grown in two environments in Italy. Significant, positive general combining ability (GCA) effects were observed for yield (cultivars Pandas and SK 7), protein content (Salmone) and for the alveograph parameters of dough strength W (Pandas, Saliente and Salmone), tenacity P (Irnerio, Kosutka and Saliente) and extensibility L (Pandas, Salgemma and Salmone). Although best-parent heterotic responses for yield were generally low (5–10%), they were evident at all levels of yield potential. Hybrid wheats tended to have high protein content, enhanced dough extensibility and weak gluten compared with the parents. However, a few hybrid combinations from crosses between high-yielding cultivars and good-quality cultivars had both good yield levels (> 7 t ha−1) and acceptable breadmaking properties (W > 250, P/L < 1). Significant positive correlations were found between protein content and dough extensibility, and between the SDS sedimentation volume and dough tenacity. The lack of correlation between yield and protein content in hybrid wheat could result from the high total biomass in hybrid genotypes.Key words: Breadmaking, combining ability, heterosis, protein content, Wheat, Triticum aestivum L.