Abstract
AbstractThe first South African soft wheat breeding programme was initiated in 1990, consequently almost no information is available on soft wheat quality characteristics. The aim of this study was to determine general combining ability (GCA) of several spring wheats for biscuit‐making quality characteristics. A full dialled cross was made with five spring wheats with good biscuit‐making quality and a sixth hard wheat with poor biscuit‐making quality. Seventeen quality characteristics were measured. When the GCA to specific combining ability (SCA) ratios were calculated, strong additive gene action was shown for all characteristics, excluding flour colour and biscuit diameter, which suggested high heritabilities for most characteristics. None of the characteristics showed more non‐additive than additive gene action. Three of the soft wheat cultivars combined well for the characteristics important for biscuit‐making quality.
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