Effects of cultivar and environment on farinograph and Canadian short process mixing properties of Canada Western Red Spring wheat

Abstract

Fourteen Canada Western Red Spring (CWRS) wheat (Triticum aestivum L.) cultivars grown at six Saskatchewan sites in 1995 were used to assess the impact of cultivar and environment on dough mixing properties. ANOVA showed that cultivar, environment and interactions thereof generally had highly significant effects on farinograph and Canadian short process (CSP) water absorption and mixing parameters. Most of the variance in farinograph and CSP absorption could be attributed to environment, while cultivar was the predominant contributor to farinograph dough development time and stability. Both cultivar and environment had a strong influence on CSP mixing time and mixing energy. Neither protein nor particle size index as covariate had a strong influence on the partitioning of variance. Strong significant relationships were evident among absorption parameters and among most mixing strength parameters. No strongly significant relationships were found between absorption and mixing strength parameters. Significant differences were evident among cultivar means and among station means for all parameters. The strong impact of environment on most mixing properties suggests that attention should be focused on the potential adverse impact on the uniformity of CWRS shipments due to the trend towards reduced blending among regions associated with the continued development of large high throughput primary elevators. Key words: Cultivar, environment, wheat, dough mixing properties