Effects of the 1B/1R translocation in wheat on composition and properties of grain and flour

Abstract

Near-isoline pairs of 1B-1R translocation lines and their parents were compared for protein, hardness, SDS sedimentation, Falling number, pentosan content and flour yield. Comparisons in mixograph characteristics and dough stickiness were made on the flour. The 1B/1R lines were higher in protein than their 1B near isolines. There were no significant differences in hardness, Falling number and pentosan content. 1B/1R wheats produced statistically significant lower SDS sedimentation values. There were no significant differences in milling performance, mixograph characteristics and dough stickiness.