Abstract
Advanced lines (295) from CIMMYT's International Bread Wheat Screening Nursery, a large proportion of which carry the 1B/1R translocation, were examined in terms of their sodium dodecyl sulfate (SDS)-sedimentation volumes and Alveograph characteristics, as well as their dough mixing and bread-making properties. A significant quality trait variability was observed for all parameters evaluated. Comparison of sister lines with and without the 1B/1R translocation showed that variations in SDS-sedimentation volume. Alveograph characteristics, dough mixing and baking properties cannot be attributed exclusively to the presence of the 1B/1R translocation. Finally, the poor breadmaking properties, particularly dough stickiness, associated with one Mexican (Glennson 81) and two Australian (QT-2870 and SUN-89D) cultivars could not be confirmed when doughs were mixed under medium-speed mixing conditions. Therefore, the dough stickiness problem seems to be an attribute restricted mainly to high-speed mixing conditions characteristic of some modern breadmaking processes.
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