An examination of the wheat meal fermentation time test as a tool for evaluating the quality of red hard
winter wheat F2 derived lines
by Donald E Baldridge
A THESIS Submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree
of Master of Science in Agronomy at Montana State College
Montana State University
© Copyright by Donald E Baldridge (1959)
Abstract:
This study was conducted to evaluate the usefulness of the wheat meal fermentation time test
(doughball test) as a tool for the plant breeder. This test has distinct advantages in that it requires only a
limited amount of wheat and is simple and rapid to perform.
Twenty-five F2 derived lines of hard red winter wheat from a cross between Yogo and selection 221
from a Turkey/Oro cross, were used in this study to measure the predictive value of the doughball test.
The twenty-five lines were grown at four locations during the period of 1953 through 1956. The lines
were again grown at Bozeman in 1957 and the grain produced was evaluated with farinograph and
baking tests.
It was observed that a better relationship existed between doughball time and stability when the protein
level of the grain was above 14 per cent. When the average doughball values were adjusted by
regression to a uniform protein level, a significant correlation coefficient was obtained between time
and stability.
The twenty-five F2 derived lines were screened on the basis of doughball data and seven selections
survived the seven year by location evaluations. Of the seven lines chosen, five exhibited both good
dough stability and loaf volume.
It was necessary to have doughball data from several locations for several years before a significant
correlation was obtained between doughball data and stability. However, the lines having the best
stability and loaf volume would have been selected had the doughball data been used. Irrespective of
low correlation values, the doughball test was reliable means of predicting the quality of the hard red
winter wheat lines used in this study. AN EXAMINATION OF THE WHEAT MEAL FERMENTATION
TIME TEST AS A TOOL FOR EVALUATING THE
QUALITY OF RED HARD WINTER WHEAT
F2 DERIVED LINES
by
DONALD E. BALDRIDGE
A THESIS
S u b m itted to th e G raduate F a c u lty
„
p a r t i a l f u l f i l l m e n t o f th e re q u ire m e n ts
f o r th e d e g re e o f
M aster o f S c ie n ce i n Agronomy
at
. Montana S ta te C o lle g e
Approved;
Head, M ajor D epartm ent
C hairm an. Examin in g Committee
Dean, G raduat
fv is io h , '■■■ /
Bozeman, Montana
..jurie, 1059
"3 ACKNOWLEDGEMENT
The a u th o r w ish es t o acknowledge th e a s s is ta n c e and encouragem ent
o f f e r e d by D r. E rh a rd t R. Hehn i n t h i s s tu d y .
The a u th o r a ls o w ish es t o e x p re s s h is a p p r e c ia tio n t o Mr. R obert
v
K. B eq u e tte and Mr. C lif f o r d A. Watson and a l l o th e r members o f th e
Agronomy and S o ils Departm ent and C erea l Q u a lity L a b o ra to ry o f Montana
S t a t e C o lleg e who c o n tr ib u te d t h e i r a d v ic e and a s s is ta n c e i n co m p letin g
t h i s s tu d y .
™ zj. —
TABLE OF. CONTENTS'
Page
VITA. . , .................................... .... ................................ ....
2
ACKNOWLEDGEMENT. ............................................ . . ............................................ ’.
3
-TABLE OF CONTENTS. .............................................................
4
LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . .
5
LIST OF FIGURES. ............................................ ............................................... ....
6
ABSTRACT . . . . . . . .
7
........................................ . ........................................
INTRODUCTION . ........................... . . . . . . . . . .
....................................
REVIEW OF LITERATURE . k . .................................... ..................................
MATERIALS AND METHODS.
8
LI
...................... . . . . .
28
RESULTS AND DISCUSSION . . .................................... . . . . . . . . . . .
32
SUMMARY. ................................................................................................
LITERATURE C ITE D .................................................................. .... . . . . . . .
43
.
45
- 5 LIST OF TABLES
Page
Table I .
T able I I .
T able I I I .
Table IU'.
T able V.
Table W .
Wheat m eal fe rm e n ta tio n tim e v a lu e s , o b ta in e d
from Fg d e riv e d l i n e s o f Yogo X Turkey/Oro 221
grown a t v a rio u s l o c a t i o n s , 1953-195& • ...........................
32
P e r c e n t p r o te in o f Fg d e riv e d lin e s o f Yogo X
Turkey/O ro 221 grown a t v a r io u s lo c a t io n s ,
1953-1956 . . . . . . . . . . . . . . . . . . . . . .
33
F arin o g rap h and b ak in g d a ta o b ta in e d from Fg
d e riv e d l i n e s o f Yogo X Turkey/O ro 221 grown
a t Bozeman, M ontana, i n 1957 • • > • • • ' ...................... . •
34
C o r r e la tio n c o e f f i c i e n t s o f d o u g h b all tim e s
a t v a rio u s lo c a t io n w ith 1957 Bbzeman
s t a b i l i t y v a lu e s .................. . . . . . . . . . . . . .
36
R e g re ssio n c o e f f i c i e n t s and d o u g h b all v a lu e s
a d ju s te d to u n ifo rm p r o te in l e v e l s from d a ta
o f Fg d e riv e d l i n e o f Yogo X. Turkey/O ro 221
grown a t v a rio u s lo c a t i o n s , 1953-1956...............................
37
Fg d e riv e d l i n e s of Yogo X Turkey/O ro t h a t
were s e le c te d on th e b a s is o f d o u g h b all
d a t a ...................... .... ..........................................................................
41
— 6 ■■
LIST OF FIGURES
Page
F ig u re I .
F ig u re 2 .
. F ig u re 3«
F ig u re 4 »
F ig u re 5 -
F ig u re 6 .
A g ra p h ic i l l u s t r a t i o n o f p r o te in s tr u c t u r e
an dough * * * * * * * * * * * @ » 0 » * » * » * » » »
12
T y p ica l fa rin o g ra m s o f lo n g , medium, and
s h o r t dough developm ent tim e f l o u r s w ith
s t a b i l i t y , m ixing to le r a n c e in d e x , and dough
developm ent tim e in d ic a te d . . . . . .
.................. . . .
23
T y p ic a l mixograph cu rv es showing d if f e r e n c e s
betw een d i f f e r e n t ty p e s o f wheat . . . . . . . . . . .
25
F a rin o g ra p h cu rv es o b ta in e d from Fg d e riv e d
l i n e s o f Yogo X Turkey/Oro 221 grown a t
Bozeman, M ontana, i n 1957 • .....................................................
35
R e g re ssio n l i n e s showing th e r e la t i o n s h i p s
o f t h e in d iv id u a l Fg d e riv e d l i n e d o u g h b a ll
v a lu e s and p r o te in c o n te n t .........................................................
39
R e la tio n s h ip s among d o u g h b all tim e s and
s t a b i l i t y o f Fg d e riv e d lin e s o f Yogo X
Turkey/O ro 221 grown a t s e v e r a l lo c a tio n s
i n M ontana, 1953- 195& . . . . . . . . . .
* ..................
40
-
I
-
ABSTRACT
This s tu d y was con d u cted t o e v a lu a te t h e u s e f u ln e s s o f t h e wheat m eal
fe rm e n ta tio n tim e t e s t (d o u g h b a ll t e s t ) a s a t o o l f o r th e p la n t b re e d e r.
T his t e s t has d i s t i n c t a d v an tag es in t h a t i t re q u ir e s o n ly a lim ite d amount
o f w heat an d i s sim p le and r a p id t o p e rfo rm .
T w enty-five Fg d e riv e d l i n e s of h a rd r e d w in te r w heat from a cro ss
betw een , Yogo and s e l e c t i o n 221 from a Turkey/O ro c r o s s , w ere u sed in t h i s
s tu d y t o m easure th e p r e d ic tiv e v a lu e of th e d o u g h b a ll t e s t . The tw e n ty f i v e l i n e s w ere grown a t f o u r lo c a tio n s d u rin g th e p e rio d o f 1953 th ro u g h
1956. The l i n e s w ere a g ain grown a t Bozeman in 1957 anc^ th e g r a in produced
was e v a lu a te d w ith fa rin o g ra p h and b a k in g t e s t s .
I t was observed t h a t a b e t t e r r e l a t i o n s h i p e x is te d betw een d o u g h b all
tim e and s t a b i l i t y when th e p r o te in l e v e l o f th e g r a in was above 14 p e r
c e n t . Whep th e a v e ra g e d o u g h b all v a lu e s w ere a d ju s te d by r e g re s s io n t o
a u n ifo rm p r o te in l e v e l , a s i g n i f i c a n t c o r r e l a t i o n c o e f f i c i e n t was
o b ta in e d betw een tim e and s t a b i l i t y .
The tw e n ty - f iv e Fg d e riv e d lin e s w ere scree n ed on th e .b a s is o f dough­
b a l l d a ta and seven s e l e c t i o n s su rv iv e d t h e seven y e a r by lo c a t io n
e v a lu a tio n s . Of th e seven l i n e s chosen, f i v e e x h ib ite d b o th good dough
s t a b i l i t y and lo a f volum e.
I t w a s 'n e c e s s a ry t o have d o u g h b a ll d a ta from s e v e r a l lo c a tio n s f o r
s e v e r a l y e a rs b e fo re a s i g n i f i c a n t c o r r e l a t i o n was o b ta in e d between
d o u g h b a ll d a ta and s t a b i l i t y . However, th e l i n e s h aving th e b e s t s t a ­
b i l i t y and l o a f volume would have been s e le c te d had th e d o u g h b a ll d a ta
been u s e d . I r r e s p e c t i v e o f low c o r r e l a t i o n v a lu e s , th e d o u g h b all t e s t
was r e l i a b l e means of p r e d ic tin g th e q u a lity o f th e h ard re d w in te r wheat
l i n e s u sed in t h i s s tu d y .
'x
'• > . .
-
8
—
• INTRODUCTION
The wheat p la n t h as a w ide ra n g e o f a d a p ta tio n . • There i s e v id en c e t h a t
w heat h as been c u l t i v a t e d f o r ov er 6 ,0 0 0 y e a r s • ( l 8 ) .
A la r g e a ss o rtm e n t
o f d i f f e r e n t wheat ty p e s have developed th ro u g h t h i s p e r io d .
T his has come
a b o u t a s th e r e s u l t o f n a t u r a l s e le c tio n and l a t e r b y th e a p p l i c a t i o n o f
s c i e n t i f i c p la n t b re e d in g m ethods.
The f i r s t w heat p la n te d in t h i s c o u n try was on one o f th e E liz a b e th
I s la n d s o f f th e s o u th e rn c o a s t o f M assa c h u se tts in l 602i
E x p lo re rs and
s e t t l e r s from v a rio u s European c o u n trie s b ro u g h t d i f f e r e n t s e l e c t i o n s o f
w heat t o t h i s c o u n try a t v a rio u s tim e s , and p la n tin g s were made a t s e v e ra l
l o c a t io n s a lo n g th e A tla n tic C o a s t.
Wheat was th e n c a r r ie d in la n d by th e
m ig ra tin g p io n e e rs and was f i n a l l y c a r r ie d in to th e Mid-West and th e G reat
P la in s .
F o r tu n a te ly f o r th e developm ent of h ard w heat in t h e G reat P la in s ,
c o n d itio n s i n R u p sia caused a group o f M ennonites to m ig ra te to th e U n ited
-S ta te s i n 1873.«
They b ro u g h t w ith them some o f t h e w heat th e y had been
grow ing i n t h e i r home la n d .
Thus, th e T u rk ey -ty p e w in te r wheat Was i n ­
tro d u c e d i n t o th e U n ited S t a t e s .
• This ty p e o f w heat was n o t re c e iv e d w e ll b y th e m ille r s b ecau se o f
i t s h a rd n e ss and th e b a k e rs w ere n o t accustom ed t o th e s o - c a lle d " f l i n t y
g lu te n " 6 (2 4 ).
N e v e rth e le s s , th e h a rd w in te r w h eat, because o f y ie ld and
a d a p ta tio n , soon h e ld a p re -e m in e n t p o s itio n in th e G reat. P l a i n s .
The grow th h a b its and o th e r c h a r a c t e r i s t i c s o f th e w heat grown over
th e w orld a re a t p re s e n t w e ll known.
There i s no lo n g e r th e same o p p o rtu -
- 9 n i t y t o b r in g in a w heat o f a new t y p e 't h a t w i l l b rin g an end oVemigjhb t o
th e problem s a s s o c ia te d w ith t h e m illin g and b a k in g in d u s tr y .
Improvement
i s coming o n ly th ro u g h s c i e n t i f i c advances in w heat b re e d in g and q u a l i t y
e v a lu a tio n .
These changes a r e slow b u t c o n tin u o u s , and an a b ru p t change
is not lik e ly .
The fa rm e r, m i l l e r , b a k e r, and consumer should r e a l i z e t h a t
th e r e i s no known way t o produce a wheat u n ifo rm in y i e l d , t e s t w e ig h t,
g ra d e , p h y s ic a l and chem ical p r o p e r t i e s , o r m illin g and b ak in g q u a l i t y .
The con s is t a n t p ro d u c tio n of a s tr o n g , good q u a l i t y , h ig h p r o te in
w heat i s dependent upon th e p ro p e r b a la n c e o f th e in f lu e n c e o f environm ent
and v a r i e t y .
A com bination o f c irc u m sta n c e s sometimes can r e s u l t in th e
p ro d u c tio n o f l e s s s a t i s f a c t o r y w heat th a n i s custom ary in s p i t e o f th e
v a r i e t y , which causes a s e r io u s m is fo rtu n e t o th e a r e a .
The developm ent
and r e le a s e o f a new v a r i e t y w i l l n o t n e c e s s a r ily p ro v id e a com plete
rem edy. % Whert t h e reaso n s f o r v a r i a t i o n s i n q u a l i t y a re d is c o v e re d , we
w i l l be in a b e t t e r p o s itio n t o c o n tr o l t h e ty p e o f wheat t h a t w i l l be
a v a ila b le f o r th e m illin g and b a k in g in d u s tr y .
One o f th e e a r l i e s t methods o f e v a lu a tin g b a k in g q u a l i t y was th e u se
o f th e p r o te in c o n te n t o f w h e at.
Wheat w ith h ig h p r o te in c o n te n t has f o r
a lo n g tim e commanded a premium p r i c e .
The p r o te in c o n te n t has been u sed
e x te n s iv e ly as a p r ic e d e te rm in e r b ecau se i t i s a sim p le and in e x p e n siv e
a n a ly s is t o p e rfo rm .
The c o r r e l a t i o n o f t o t a l p r o te in c o n te n t v e rsu s
g lu te n s tr e n g th , though n o t to o a c c u r a te , has been u sed b y m i l l e r s , b u y ers
and p ro d u c e rs as a m easure o f q u a lity in th e t r a d e .
D e ta ile d m illi n g and b ak in g t e s t s a re t h e f i n a l and th e most com plete
- 10 means o f e v a lu a tin g th e q u a l i t y o f w h eat.
These p ro ced u res e v a lu a te th e
w heat a c c o rd in g to m illi n g c h a r a c t e r i s t i c s , f l o u r y i e l d , and th e p h y s ic a l
p r o p e r tie s o f th e dough;
such a s , m ixing tim e , w a te r a b s o r p tio n , dough
s tr e n g th and lo a f volum e.
The p ro c e d u re i s n o t a d ap te d f o r u se in th e
e a r l y s ta g e s o f a w heat b re e d in g program b ecau se i t re q u ire s a r e l a t i v e l y ,
la r g e sam ple (fo u r to f i v e pound minimum);
th u s , th e progeny must be
c a r r i e d and in c re a s e d s e v e r a l y e a rs w ith o u t s e l e c t i o n to o b ta in s u f f i ­
c i e n t g r a in f o r t e s t i n g .
Wheat b re e d in g p ro ced u res produce la r g e h y b rid p o p u la tio n s from each
c ro s s w ith in a few g e n e r a tio n s .
The q u a n tity o f seed from each s e le c tio n
o r l i n e in c r e a s e s v e ry slo w ly because, most o f t h e seed i s needed f o r r e ­
s e e d in g in th e f i e l d f o r f u r t h e r s e l e c t i o n ;
c o n se q u e n tly , th e m a te r ia l
m ust be c a r r i e d in th e f i e l d u n t i l about th e sev e n th o r e ig h t g e n e ra tio n
b e f o r e s u f f i c i e n t q u a n tity o f g r a in i s a v a ila b le f o r la r g e s c a le b ak in g
te s ts .
The r e s u l t i s t h a t many l i n e s a r e c a r r ie d alo n g t h a t c o u ld be d is ­
c ard ed i f th e m a t e r i a l could be e v a lu a te d c o r r e c t l y w ith a s m a ll amount o f
g ra in .
• Ip t h i s t h e s i s problem , th e w heat m eal fe rm e n ta tio n tim e t e s t and
p r o te in t e s t were e v a lu a te d .
These d a ta w ere a ls o compared to th e r e s u l t s
o b ta in e d from b ak in g e v a lu a tio n s .
The d a ta o b ta in e d from th e s e com parisons
w ere e v a lu a te d f o r th e p o s s i b i l i t y o f u s in g th e w heat m eal fe rm e n ta tio n tim e
t e s t as a t o o l f o r s e l e c t i n g d e s ir a b le l i n e s o f h a rd re d w in te r w heat in
r e s p e c t t o breadm aking q u a l i t y in th e e a r ly g e n e ra tio n s o f a b re e d in g
program .
REVIEW OF LITERATURE
S e v e ra l f a c t o r s a r e in s tru m e n ta l i n d e te rm in in g th e s u i t a b i l i t y Of a
p a r t i c u l a r w heat f o r a s p e c i f i c p u rp o s e „
The c h ie f f a c t o r i s t h e p ro p o r­
t i o n a l amounts o f th e v a rio u s ch em ical components which make up th e wheat
k e r n e l.
Swanson (2 8 ) r e p o r ts th e av erag e ch em ical components o f b re a d
w heat t o be 13«4 Pe r c e n t w a te r , 1 .8 p e r c e n t a s h , 1 1 .6 p e r c e n t p r o te in ,
2 .1 p e r c e n t f a t , I . 7 p e r c e n t f i b e r and 6 9 .4 &er c e n t c a rb o h y d ra te s .
These
chem ical c o n s ti tu e n ts i n v a ry in g p ro p o rtio n make up th e bran,- endosperm ,
and germ o f th e w heat k e r n e l.
■The amount o f p r o te in i s o fte n c o n sid e re d o f m ajor im p o rtan ce and i s
u sed a s a m easure o f s tr e n g th in b re a d w h e a ts.
P r o te in in w heat i s made up
o f g lu te n an d g l ia d in i n m ajor p ro p o rtio n s w ith album in, o th e r p r o t e i n s ,
and aminp a c id s p r e s e n t .
t i v e l y a s g lu te n .
The g lu te n and g l i a d i n a r e r e f e r r e d t o c o lle c - .
T his w a te r in s o lu b le p r o te in i s th e predom inant c o n s ti­
tu e n t in f lu e n c in g th e q u a l i t y o f w heat.
e l a s t i c i t y t o th e dough (2 8 );
I t i s th e c o n s titu e n t t h a t g iv e s
F ig u re I i s a g ra p h ic i l l u s t r a t i o n o f p r o te in
s t r u c t u r e reproduced from M ille r and J o h n so n 's d is c u s s io n on t e s t i n g wheat
f o r q u a l i t y (1 4 ).
The q u a l i t y of t h e p r o te in has been found t o be e q u a lly a s im p o rtan t
a s q u a n tity in p ro d u cin g a d e s ir a b le dough.
w eakness in w heat i s due t o th r e e c a u s e s :
g lu te n b u t o f i n f e r i o r q u a l i t y ;
A ccording t o Swanson (28):,
I . an ad eq u ate q u a n tity of
2 . in a d e q u a te q u a n tity o f g lu te n ; and 3*
f a c t o r s t h a t in f lu e n c e o r i n h i b i t th e a c t i v i t y of y e a s t .
B a y fie ld ( I ) re p o rte d t h a t th e s tr e n g th o f a wheat q u a lity - w is e i s
-
12
-
d eterm in ed o r in flu e n c e d by gas p ro d u c tio n and gas r e t e n t i o n .
The p ro ­
d u c tio n o f gas (th e r e s u l t of y e a s t a c t i v i t y ) i s a f f e c t e d by th e su g ar
c o n te n t and d i a s t a t i c a c t i v i t y o f th e w h e a t.
F a t c o n te n t and method of
m illi n g have a ls o been found to in flu e n c e th e g a ss in g powers o f wheat ( 3 ) .
The r e te n tio n o f gas i s d i r e c t l y a f f e c te d b y th e e l a s t i c i t y o f th e dough
w hich i s a r e s u l t o f p r o te in q u a n tity , p r o te in q u a l i t y , enzyme a c t i v i t y ,
and ash c o n s ti tu e n ts .
GLUTEN STRUCTURE
I
H
F ig u re I .
S
A g ra p h ic i l l u s t r a t i o n o f p r o te in s tr u c t u r e in dough.
Each geo m etric symbol r e p r e s e n ts one of th e 22 known
amino a c i d s . The H ...H r e p r e s e n ts weak hydrogen
bonding w h ile S---- S r e p r e s e n ts s tr o n g e r chem ical
s u l f u r c ro s s bonding betw een ch ain s of amino a c id s .
(14).
Q u a lity i s p ro b a b ly th e most d i f f i c u l t to m easure and i n t e r p r e t o f
a l l th e c h a r a c t e r i s t i c s t h a t must be c o n sid e re d in a wheat b re e d in g p ro­
gram.
M ic ro -te s tin g methods a re in r e a l need as a s a t i s f a c t o r y a id in
w heat b re e d in g .
They would en ab le th e p la n t b re e d e r t o a p p r a is e more
h y b rid s a s t o q u a l i t y p o t e n t i a l in th e e a r ly s e g r e g a tin g g e n e r a tio n s .
C o n sid e rin g t h e complex n a tu r e o f q u a l i t y co u p led w ith v a rio u s d e f i -
- 13 -
,
n i t i o n s and c r i t e r i a o f q u a l i t y , i t would a p p e a r t h a t q u a l i t y e v a lu a tio n s
can n o t b e made on an in d iv id u a l p la n t b a s i s .
R e itz (1 9 ) d e fin e s q u a l i t y as t h e c h a r a c t e r i s t i c o r com bination o f
c h a r a c t e r i s t i c s d e te rm in in g th e deg ree o f a c c e p t a b i l i t y , u s e f u ln e s s , and
v a lu e t o th e u s e r .
Those who t e s t th e wheat b r e e d e r s ’ sam ples f o r q u a l i t y
a re co n cern ed m ain ly w ith d eterm in in g w h eth er g ra in from a v a r i e t y i s
f i t t e d f o r i t s in te n d e d u s e s .
The p la n t b re e d e r needs a more m easurable
a t t r i b u t e th a n good o r b a d , and he needs th e s e s e p a ra te d from th e m odifying
e f f e c t s o f e n v iro n m en t.
Most p e rp le x in g a re th e o p p o s ite view s ex p ressed
b y b a k e rs ab o u t a f l o u r in te n d e d f o r th e same u s e .
This le a d s t o a g r e a t
d e a l of c o n fu sio n when th e b re e d e r ask s r e p r e s e n ta tiv e s o f th e tr a d e f o r
an a p p r a is a l of a new v a r i e t y of w h eat.
Some w heat b re e d e rs a r e fo rg o in g p re lim in a ry y ie ld t e s t s i n fa v o r of
q u a l i t y p r e d ic tio n t e s t s i n th e F4 g e n e r a tio n .
S e v e ra l la b o r a to r ie s a re
in v e s t i g a t i n g a number o f q u a l i t y p r e d ic tio n t e s t s .
Some f e e l t h a t th e
e x p an sio n t e s t o f M ille r , e t a l . (15) o f f e r s some r e a l prom ise a t th e p re ­
s e n t tim e .
S ch leh u b er (2 1 ) i n h i s d is c u s s io n o f wheat q u a l i t y i n N orth America
p o in ts out t h a t tw elv e t o f i f t e e n y e a rs ago f l o u r y ie ld was n o t th o u g h t
e s p e c i a l l y im p o rta n t, and th e em phasis was on t e s t i n g th e f l o u r by b aking
and ju d g in g th e r e s u l t s c h ie f ly on th e b a s is o f lo a f volume and w ater
a b s o r p tio n .
In th e l a s t f i v e y e a rs th e em phasis has changed somewhat w ith
a v a i l a b i l i t y o f p h y s ic a l d o u g h -te s tin g a p p a ra tu s to th e s t r e s s i n g o f dough
m ixing p r o p e r t i e s . . More and more r e l i a n c e i s b e in g p la c e d upon p h y s ic a l
— 14 —
d o u g h -te s tin g d a ta .
Some new co n cep ts ab o u t q u a lity t h a t a re c o n tra ry to what was b e lie v e d
o n ly a few y e a rs ago a s l i s t e d by R e itz (1 9 ).
1.
Every u se does n o t re q u ire a narrow range o f q u a l i t y .
2.
M ixing tim e has l i t t l e r e l a t i o n s h i p t o b re a d lo a f volume p o ten ­
tia litie s .
3.
Thick b ran does n o t n e c e s s a r ily a cc o u n t f o r poor m illin g q u a l i t y .
4.
Hard re d w in te r and hard re d s p r in g w heats on e q u a l p r o te in b a s is
may have e q u a l in h e r e n t breadm aking q u a l i t y .
5.
A w h ite w heat v a r i e t y may produce e x c e lle n t b re a d i f i t i s in a
s u i t a b l e p r o te in r a n g e .
R e itz (19) a ls o su g g e sts t h a t b re e d in g sh o u ld be done f o r w heats t h a t p o sse s
q u a l i t y s a f e t y z o n e s.
In o th e r w ords, a s e le c tio n o r v a r i e t y would be ex­
trem e i n c h a r a c t e r i s t i c s t h a t could be r e a d i l y m o d ifie d .
He p re s e n ts th e
fo llo w in g l i s t :
1.
M ixing tim e :
Breed f o r long tim e , s h o rte n by b le n d in g .
2.
F lo u r c o lo r:
Breed f o r l i g h t y e llo w , make l i g h t e r by b le e c h in g .
3.
P r o te in c o n te n t:
Breed f o r h ig h l e v e l , reduce b y b le n d in g .
4.
K ernel h a rd n e s s :
Breed f o r v e ry h a rd , s o f te n by te m p e rin g .
5.
T e st w e ig h t:
Breed f o r heavy.
6.
F lo u r y ie ld :
B reed f o r h ig h f l o u r y ie ld and p r ic e w heat on t h i s
b a s is n o t on t e s t w e ig h t.
7.
M ixing to le r a n c e :
m ixing tim e .
Breed f o r to le r a n c e t h a t i s s e p a r a te from
- 15 8.
Loaf voIum e:
Breed f o r h ig h volume w ith f i n e t e x t u r e .
P inchney and o th e r s (17) found v a r i a t i o n s in g lu te n q u a l i t y t h a t w ere
in d e p en d e n t o f p r o te in q u a n tity b u t a f f e c t e d lo a f volume and s e d im e n ta tio n
v a lu e s in much th e same way.
These w o rk e rs, how ever, found t h a t lo a f v o l­
ume was more c lo s e ly c o r r e la te d w ith s e d im e n ta tio n v a lu e th a n w ith p r o te in
c o n ten t when th e g lu te n q u a l i t y was q u ite v a r i a b l e .
The w e t t a b i l i t y o f f l o u r by w a ter o r i t s a b s o rp tio n i s one o f th e most
im p o rta n t c h a r a c t e r i s t i c s o f f l o u r .
o f th e f l o u r p a r t i c l e s .
m oldable p r o p e r t i e s .
The w a ter form s a f i l m on th e s u r f a c e
This w a te r f i l m g iv e s th e dough i t s p l a s t i c o r
P a r t o f th e w a te r i s f ir m ly ab so rb ed on th e s u rfa c e
o f th e s t a r c h g ra n u le and p a r t on th e p r o te in p a r t i c l e s .
A dough made from an 11 p e r c en t p r o te in f l o u r h av in g I 3 .5 p e r c e n t
m o istu re and u s in g
Go
p e r c e n t a b s o r p tio n , to g e th e r w ith n orm al amounts o f
s u g a r, s a l t , s h o r te n in g , and y e a s t w i l l have th e fo llo w in g ap p ro x im ate p e r­
c e n ta g e com position a c c o rd in g t o Swanson (3 0 )•
W ater. . . . . . . . . . . . 4*3 o4*
S ta r c h .. . . . . . . . . . 4 0 . 5
P r o t e i n . . . . . . . . o . G .4
S u g a r. . . . . . . . . . . . B 0^
Fa
t
2. ^
S a lt and Ash. . . . . 1 .4
O th e r...0 0 .0 0 0 0 0 0 2 . ^
*
When w a te r i s added t o f l o u r , i t w i l l p e n e tr a te th e p a r t i c l e s v e ry
slo w ly ; h e n c e , m echanical a c tio n i s n e c e s s a ry to form a homogeneous dough.
In a w ell-m ixed dough th e w a te r forms a co n tin u o u s l i q u i d p h ase— p a r t b e in g
a b so rb ed on s ta r c h and p r o t e i n , and p a r t h e ld i n a c a p i l l a r y s t a t e (3 0 ).
The p r o te in m olecu les o r p a r t i c l e s which a re e lo n g a te d o r b ran ch ed
- l6 form s tr a n d s o r f i b r i l s .
I t i s th e s e s tra n d s t h a t form i n t o a three-rdim en­
s i o n a l n etw o rk . The s ta r c h g r a n u le s } covered w ith film s o f w a te r, a re
....... .
'
. • i,
enmeshed in t h i s netw ork. The y e a s t grows i n th e dough and form s gas bub­
b le s which in c r e a s e i n s i z e and th u s produce th e open t e x tu r e i n b re a d .
The gas r e t e n t i v e p r o p e r tie s o f th e c e l l w a lls a re due to th e w a te r.a b s o rb e d
on th e th r e e d im e n sio n al netw ork and th e embedded s t a r c h .
The m o b ility In
t h i s netw ork a llo w s th e b u b b les t o in c r e a s e i n s iz e and th u s, produce th e
r a is e d dough.
1'
•
■
.
'
'
• V arious t e s t s o r 'te c h n iq u e s have been developed t o e v a lu a te th e
q u a l i t y o f b re a d wheat u s in g a r e l a t i v e l y sm a ll amount o f w h e at.
These
t e s t s would p e rm it s e le c tio n o f b re e d in g m a te r ia l on a q u a l i t y b a s is in an
e a r l y g e n e ra tio n o f th e progeny from a c r o s s .
The w heat m eal fe rm e n ta tio n tim e t e s t , sometimes r e f e r r e d to as th e
t i m e - t e s t o r d o u g h b a ll t e s t , has been found u s e f u l in t h a t i t i s sim ple
and r a p id ; r e q u ir e s s m a ll q u a n t i t i e s o f la b o r , equipm ent, and m ateria}.;
equipm ent i s in e x p e n s iv e ; and th e g ra in sam ple re q u ire d i s r e l a t i v e l y sm a ll
(10 to 30 grams b e in g .s u f f i c i e n t ) (2 8 ).
'
■ , ,
'
The w heat mqal fe rm e n ta tio n tim e was f i r s t developed i n 1926 by H„ A*
Saunders' i n E ngland.
P elsh en k e (23) in Germany m o d ified th e t e s t by u s in g
..
■
.f
■'
'
■
'
■
■
■
th e tim e r e s u l t in c o n ju n c tio n w ith p r o te in c o n te n t in 1^30.
.
C u tle r and
W o rzella (5) have o u tlin e d th e t e q t in d e t a i l and s t r e s s th e u se q f c le a n ,
d ry , sound g r a in when making th e t e s t .
The w heat should be allo w ed t o age
a t l e a s t s i x weeks and be in s p e c te d f o r d is e a s e , w p e v ils , and o th e r d is '
-.
1,
1
o rd e rs b e fo re u s in g .
'
.
'
1
'
.
.
'
.
h
■
,
: •
■
•
1
,
1
i
.
The sam ples sh o u ld have th e sam e.t imp i n t e r v a l b e -
.
■
■■
.
tw een g rin d in g and a n a ly s is as t h e q u a l i t y c h a n g e s ' r a t h e r r a p i d l y in
ground m a te r ia l.
A te c h n iq u e t h a t has g iv en good r e s u l t s i s t o g rin d
th e w heat t h e a fte rn o o n p re v io u s to t h e day t h a t th e t e s t i s t o be p e r-1
form ed.
The w heat m eal f e rm e n ta tio n tim e t e s t i s based on t h e le n g th o f tim e
r e q u ir e d f o r a b a l l o f dough made from w hole w heat meal t o d i s i n t e g r a t e
i n a b e ak e r o f d i s t i l l e d w a te r .
T his t e s t i s r e f e r r e d t o a s t h e "Dough-
b a l l T e s t" , b ecau se o f t h e b a l l o f dough u sed in d e te rm in in g t h e v a lu e s .
The tgrm " D oughball T e st" w i l l be u sed b y t h e w r i t e r in th e rem ainder o f
t h i s d is c u s s io n when r e f e r r i n g t o th e w heat m eal fe rm e n ta tio n tim e t e s t .
Comparable v a lu e s o f b ak in g q u a l i t y a re o b ta in e d in t h i s t e s t by m easuring
th e d i s i n t e g r a t i o n tim e o f th e d o u g h b alls i n m in u te s.
A lo n g tim e i n d i ­
c a te s a s tro n g w heat and a s h o r t tim e i s a s s o c ia te d w ith w eaker s e l e c t i o n s .
C u tle r and W orzella (5) found t h a t s t r a i n s from th e same v a r i e t y
d i f f e r e d g e n e t i c a l l y i n b aking q u a l i t y and t h a t th e s e d if f e r e n c e s co u ld
be d e te c te d w ith th e d o u g h b a ll t e s t .
They a ls o o b ta in e d e v id en c e t h a t
th e r e l a t i v e q u a l i t y o f d i f f e r e n t w heats w as;m a in ta in e d when th o s e w heats
were grown in d i f f e r e n t lo c a t io n s where th e y w ere exposed t o d i f f e r e n t
en v iro n m en tal c o n d itio n s .
I t i s e v id e n t t h a t in h e re n t q u a l i t y may be masked by la b o r a to r y p ro ­
ced u re w ith v a r i e t i e s t h a t show l i t t l e d if f e r e n c e in d o u g h b a ll tim e a c c o rd ­
in g t o Swanson (2 7 ).
However, th e tim e t e s t has proven s u c c e s s f u l in
d is tin g u is h in g th e s tr o n g w heats from th o s e which a r e i n f e r i o r because o f
in h e r e n t q u a l i t y .
- 18 - ' .
K olar ( 1 1 ) s tu d ie d se v e n te e n w heats in one group and e le v e n in an­
o th e r group w ith n in e o f them b e in g common t o b o th g ro u p s.
A s ig n ific a n t
c o r r e l a t i o n betw een d o u g h b a ll tim e , l o a f volum e, and m ixing to le r a n c e was
fo u n d .
The d o u g h b a ll tim e and l o a f volume c o r r e la tio n e x is te d f o r two
lo c a t i o n s , b u t d o u g h b all tim e and p r o te in c o n te n t was n o t c o n s is te n tly
c o rre la te d .
A d e f i n i t e a s s o c ia ti o n was found betw een d o u g h b a ll tim e and
th e q u a l i t y e v a lu a tio n s by la r g e s c a le b ak in g t e s t s .
These d a ta showed
t h a t w heats h av in g th e lo n g e s t tim e s were s u p e r io r in q u a l i t y t o th o se
h av in g s h o r t d o u g h b a ll tim e s .
The m iddle c la s s group co u ld n o t be r e a d i l y
d is tin g u is h e d from each o th e r by th e tim e t e s t .
S u p e rio r w heats m a in ta in ed
t h e i r r e l a t i v e q u a l i t y r a t i n g when grown u n d er d i f f e r e n t e n v iro n m en tal
c o n d itio n s .
S i g n i f i c a n t c o r r e la tio n s betw een d o u g h b a ll t i m e .re a d in g s and lo a f v o l­
ume were f e l t t o in d i c a t e t h a t t h i s t e s t m easures gas r e t e n t i o n c a p a c ity
t o some e x t e n t .
P r o te in c o n te n t and d o u g h b a ll tim e c o r r e l a t e d o n ly to th e
e x te n t t h a t w heat w ith h ig h p r o te in had a g r e a t e r g lu te n c o n te n t and con-,
se q u e n tI y had lo n g e r d o u g h b all tim e s th a n w heat w ith a low p r o te in c o n te n t
when th e range was 8 .4 to 9 »4 p e r c e n t, b u t t h i s was n o t t r u e when th e
p r o te in l e v e l was betw een I 5 . I and l 6 .6 p e r c e n t.
Wheats t h a t r e s i s t e d d i s i n t e g r a t i o n f o r a lo n g e r tim e w ere a ls o more
t o l e r a n t to o v er m ixing a s in d ic a te d by th e c o r r e la tip n o f d o u g h b all tim e
and m ixing to le r a n c e re a d in g s .
Wheat t h a t would r a t e f a i r and good could
n o t be d is tin g u is h e d by t h e d o u g h b a ll tim e t e s t .
H ayes, e t a l . (8) s t a t e d t h a t one o f th e g r e a t e s t d i f f i c u l t i e s in
—
—
b re e d in g im proved v a r i e t i e s o f wheat i s t h e la c k o f a r e l i a b l e method o f
e s tim a tin g m illin g and baking q u a l i t y when o n ly a sm a ll q u a n tity o f seed
is a v a ila b le „
A t e s t r e q u ir in g o n ly a s m a ll q u a n tity o f seed would be o f
g r e a t v a lu e t o th e p la n t b r e e d e r .
The re q u ire m e n ts o f a s a t i s f a c t o r y t e s t f o r q u a l i t y i n t h e e a r ly
g e n e ra tio n s a r e :
1.
The amount o f g r a in re q u ire d must b e s m a ll.
2.
I t sh o u ld be r e l a t i v e l y sim p le and r a p id .
3.
The m a te r ia l and equipment sh o u ld b e in e x p e n s iv e .
4.
I t sh o u ld g iv e ah a c c u r a te e v a lu a tio n o f q u a l i t y .
The d o u g h b a ll t e s t a p p e a rs to meet a l l o f th e s e re q u ire m e n ts .
There i s
no q u e s tio n about th e f i r s t t h r e e and th e tim e t e s t , d a ta a v a il a b le seem t o
in d ic a te , t h a t t h e v e ry weak and e x tre m e ly s tr o n g s e le c tio n s i,n a progeny
can d e f i n i t e l y be d e te c te d .
The c e r e a l c h e m ists have been t o l d by t h e b re e d e rs t h a t m icro­
methods must be developed which w i l l a llo w th e t e s t i n g o f t h e g ra in from
in d iv id u a l p la n ts and s t i l l le a v e a rem nant f o r p la n tin g .
I t has been
s t a t e d , f a c e t i o u s l y o f c o u rs e , t h a t th e u tlim a te i s to d ev elo p methods f o r
t e s t i n g t h e q u a lity of an in d iv id u a l see d and le a v e a rem nant f o r p la n tin g
(2 1 ) .
Some f i n e advances have been made i n d e v elo p in g t e s t s t h a t u se v e ry
s m a ll q u a n t i t i e s of w heat, but. th e s e have been more u s e f u l i n e v a lu a tin g
m illin g q u a l i t y th a n b ak in g q u a l i t y .
Seeborg and Barmore (2 2 ) d e sc rib e
a fiv e -g ra m m illin g t e s t which in v o lv e s h y d ra tin g th e samples t o a 1 7 .5
p e r c en t m o is tu re l e v e l ; g rin d in g them th ro u g h two s e ts o f b re a k r o l l s ;
-
and w eighing th e s e p a ra te d b ra n .
20
-
These a u th o rs c laim t h a t two te c h n ic ia n s
can p ro c e ss ^.OO t o 600 h y d ra te d sam ples a day.
Such a method i s a t t r a c t i v e
t o p la n t b re e d e rs and encourages them t o d ev o te more e f f o r t t o b re e d in g
f o r b e t t e r m illin g q u a l i t y .
Methods d e s c rib e d by H a rris and B ru n er (6) a re b e in g used a t th e
N orth Dakota la b o r a to r y .
The u se o f w hole w heat mixograms f o r a s s e s s in g
m ixing re q u ire m e n t in e a r l y g e n e ra tio n s i s b ein g e x p lo re d .
The se a rc h i s
u nder way f o r methods th a t w i l l a s s e s s q u a l i t y in t h e e a r l y g e n e r a tio n s .
R esearch in wheat q u a l i t y o ccu p ies a m ajo r p o rtio n o f th e improvement p ro ­
gram o f th e b re a d w heats i n t h e U n ited S ta te s and Canada (2 1 ).
S h e lle n b e rg e r, e t a l . (25) in comparing m ic r o - te s ts w ith s ta n d a rd
m ethods, u sed l o a f volume as th e c r i t e r i o n o f s tre n g th and fo u n d a c lo s e
c o r r e l a t i o n between t h e l o a f volume o b ta in e d b y th e AACC p ro ced u re and th e
m icro p ro c e d u re .
These a u th o rs f e l t th e r e l a t i o n s h i p was s u f f i c i e n t l y
s a t i s f a c t o r y t o j u s t i f y t h e u se o f m icro b aking f o r t h e p u rp o se o f s c re e n in g
wheat sam ples f o r s tr e n g th in th e e a r ly g e n e r a tio n s .
T e sts f o r q u a l i t y can be d iv id e d i n t o two g ro u p s: ( I ) p h y s ic a l and
/ chem ical t e s t s perform ed on th e whole g ra in and (2) c h em ica l, p h y sico ­
c h e m ic a l, r h e o lo g ic a l, and b ak in g t e s t s perform ed on f l o u r .
E x p erim en tal
m illin g t e s t s p ro v id e in fo rm a tio n on th e p h y s ic a l b e h a v io r o f th e g r a in
d u rin g th e m illin g o p e r a tio n .
M illin g q u a l i t y t e s t s e v a lu a te such f a c t o r s
as te m p e rin g , power re q u ire d i n r e d u c tio n , and f l o u r y i e l d .
To be o f good
m illin g q u a l i t y a-w heat should have good b o ltin g p r o p e r tie s ) t h a t i s , th e
f l o u r sh o u ld flo w f r e e l y w ith o u t a te n d e n c y to a g g lo m e ra te .
^ . : v.
A good m illin g
- 21 -
hard wheat should y ield from 69 to 75 Per cent of a 95 Per cent straight
grade flou r with normal ash (14).
'
Other physical tests which measure factors Affecting milling quality
are test weight"And kernel hardness.
Test weight is related to flour yield
"awd kernel hardness to the amount of power required to reduce the grain to
flour.
Originally several flour constituents were regarded as factors re•V.
la te d to f lo u r q u a lity .
These in c lu d e d s t a r c h , p r o t e i n , , f a t s , and m in-
... ' .• . ' .'\v - •
e ra ls .
.'I ;
.
The te n d en c y now i s t o c o n fin e th e te rm s tr e n g th t o a d e s c r ip tio n
'
;
■
'
•
" y V - ;"
o f p r o te in q u a n tity ahd q u a l i t y .
'
The q u a n tity o f p r o te in i s g e n e r a lly determ in ed by th e K je ld a h l p rb C edure.
T his t e s t i s p r e c i s e , b u t does r e q u ir e e la b o r a te equipment and
tim e . There i s a demand
■' ■
.." _ ;
;
p r o te in q u a n tity q u ic k ly
■ .
•. . '
a c c e p te d as th e s im p le s t
fo r
■
and
' '
and
a t e s t t h a t w i l l g iv e an a c c u r a te e stim a te o f
. / '. .
.
.
•7 - ' ; 7
sim p ly . The amount o f p r o te in i s g e n e r a lly
/
' ' ; .
7 .
■ ■
' . • 'V" ; V1
b e s t s in g le i n d ic a to r o f w heat and f l o u r
_
b read making q u a l i t y (1 3 )The p h y sic o -c h e m ic a l t e s t s a re g e n e r a lly sim p le , r a p id , and have im por­
t a n t ad v an tag es in r o u tin e la b o r a to r y t e s t i n g .
They a re c a p a b le o f showing
I
differences between flours,-but it"is frequently difficult to correlate
:■
th e s e d if f e r e n c e s w ith q u a l i t y o f f l o u r f o r a given p u rp o se ,
C
,
J .
i->- ■).
• " •
_
'
.
-
\
,
.
''
,
!
.
■ 1
O '? '. ‘ ‘\j‘
Rheological tests are measures of the physical properties of the dough„
,
,
v ■ :■'--I - '
S h o r tly a f t e r 1900 s e v e ra l, in s tru m e n ts w ere d e v ise d to p ro v id e o b je c tiv e
• '
-' •
■
"
■
:
: ''
m easurem ents o f dough c h a r a c t e r i s t i c s . These in c lu d e d th e B rabender f a p in ■■ .
. >
■ ■■ , '
\
; .v '
•.
.
;
■
i
"
,
o g rap h , m ixograph, e x te n sp g ra p h , e x te n s o m e te rs, and s e v e r a l m isc e lla n e o u s
- 22 d e v ic e s .
The B rabender fa rin o g ra p h i s one o f th e most w id e ly u sed p h y s ic a l
dough t e s t i n g in s tr u m e n ts .
s u b je c te d t o p ro lo n g e d ,
p e r a tu r e .
I t m easures p l a s t i c i t y and m o b ility o f dough
r e l a t i v e l y g e n t l e , m ixing a c tio n a t c o n s ta n t tem­
R e s is ta n c e o f f e r e d by th e dough t o th e m ixing b la d e s i s tr a n s ­
m itte d th ro u g h a dynamometer t o a pen t h a t t r a c e s a c u rv e on a moving
c h a rt.
This c h a r t i s r e f e r r e d to as a " fa rin o g ra m " .
t i o n o f t h i s machine i s p re s e n te d by B rabender (2 ) .
A com plete d e s c r ip ­
-
•
The g e n e r a l fa rin o g ra p h p r a c tic e h as been to b rin g a l l doughs to a
c o n s is te n c y o f ^OO B rabender u n its as a s ta n d a rd a b s o rp tio n by’ making a
t i t r a t i o n c u rv e .
A b so rp tio n g e n e r a lly in c r e a s e s in d i r e c t o rd e r w ith th e
in c r e a s in g p e rc e n ta g e o f p r o te in and im proving g lu te n q u a l i t y .; A bso rp tio n
i s d e term in e d by adding fenough w a te r to g iv e a s ta n d a rd c o n s is te n c y o f
500 B.U. (B rabender u n its ) a t th e peak o f th e c u rv e .
In a d d itio n to d e te r ­
m ining th e q u a n tity o f w a te r r e q u ir e d , o r th e optimum a b s o r p t i o n , ’th e
curve shows th e amount o f m ixing r e q u ire d to d ev elo p th e dough p ro p e rly ,
and th e b e h a v io r o f th e dough when m ixed, o r i t s s ta b ility # ,.
The b e h a v io r
o f th e dough d u rin g m ixing i s measured b y v a lu e s r e f e r r e d t o as s t a b i l i t y
and m ixing to le r a n c e in d e x .
S t a b i l i t y i s d e fin e d as th e tim e d if f e r e n c e to
th e n e a r e s t o n e -h a lf m inute betw een th e p o in t where th e to p o f th e curve
f i r s t i n t e r s e c t s th e $00 B.U. l i n e , and t h e p o in t where th e tofc o f th e
curve le a v e s t h i s l i n e a f t e r p a s s in g th e p e ak .
The M .T .I. (m ixing t o l e r ­
ance in d ex ) i s th e d if f e r e n c e f r p ^ ^h6 to p o f th e curve a t t h s peak to
th e to p o f th e cu rv e f i v e m itttites &ft&r th e peak (13)
- 23 A s in g le m easure o f q u a l i t y from a fa rin o g ra p h curve i s th e v a l o r i m eter v a lu e .
This i s an e m p erical q u a l i t y s c o re o b ta in e d by means o f a
s p e c i a l te m p la te .
F ig u re 2 shows th r e e t y p i c a l fa rin o g ra m s .
Dough developm ent tim e
[ a b ility
T~MTX
Dough developm ent tim e
S ta b ility
F ig u re 2 .
T y p ica l fa rin o g ra m s o f lo n g , medium, and s h o r t dough
developm ent tim e f lo u r s w ith s t a b i l i t y , m ixing t o l ­
e ra n ce in d e x , and dough developm ent tim e in d ic a te d .
- 24 Numerous f a c t o r s o th e r th a n v a r i e t y have been found t o in flu e n c e
f l o u r f a r in o g r a m . c h a r a c t e r i s t i c s .
As. th e p r o te in co n ten t i n c r e a s e s , th e
dough developm ent tim e , a b s o r p tio n , v a lo r im e te r v a lu e , and t h e s t a b i l i t y
a ls o i n c r e a s e .
The m ixing to le r a n c e in d e x d e c re a se s w ith in c r e a s in g p ro­
t e i n c o n te n t.
M ixing s t a b i l i t y is t h e f l o u r c h a r a c t e r i s t i c " i n g r e a t e s t demand by
com m ercial b a k e r s .
T his demand i s c a u s in g th e m ille r s tr o u b l e b ecau se
lo n g dough developm ent tim e w heats a re i n s h o r t s u p p ly .
A c tu a lly , b ak ers
would p r e f e r t o have a medium dough developm ent tim e w heat w ith c o n s id e r­
a b le to le r a n c e t o m ix in g .
Such a f l o u r would r e q u ir e l e s s power t o mix
th a n a lo n g m ixing f l o u r .
However, o n ly t h e lo n g dough developm ent tim e
'
■
■
■
f l o u r s u s u a ll y e x h ib it good to le r a n c e t o m ix in g , w h ile v a r i e t i e s having
s h o r t dough developm ent tim e s g e n e r a lly have low s t a b i l i t y .
I f a b ak er
were t o r e c e iv e f l o u r m ille d o n ly from a w heat v a r i e t y w ith a s h o r t m ixing
tim e , good b re a d c o u ld be produced i f th e dough were h an d led c o r r e c t l y .
M ixing would have to be j u s t t o peak developm ent, because i f o v er m ixed,
th e q u a lity o f th e .b r e a d would s u f f e r .
The mixograph i s .a n o t h e r p h y s ic a l dough t e s t i n g m achine in f a i r l y
wide use today.
It is a miniature type of high speed dough mixer with
f o u r v e r t i c a l .p la n e ta ry p in s re v o lv in g ab o u t th re e s t a t i o n a r y p in s i n th e
bottom of a bow l.
This m achine .was d e sig n e d by Swanson and Working (2 6 ) .
)
As t h e g lu te n d e v e lo p s, a g ra d u a lly in c re a s in g fo rc e i s re q u ire d to
push th e re v o lv in g p in s th ro u g h th e dough.
Ih e in c re a s e d f o r c e i s m easured
by th e te n d e n c y to r o t a t e th e bowl which i s p la ce d in th e c e n te r o f a le v e r
- 25sy stem .
A re c o rd o f th e to rq u e produced on th e le v e r system i s made on a
c h a r t moving a t a c o n s ta n t r a t e o f sp eed .
The m ixograph i s n o t a p r e c is io n in s tru m e n t, b u t i t w i l l s e rv e to g iv e
a good e s tim a te of m ixing tim e and v a r i e t y ty p e .
F ig u re 3 shows ty p ic a l
m ixograph c u rv e s .
F ig u re 3 .
T y p ica l mixograph curves showing d if f e r e n c e s be­
tween d i f f e r e n t ty p e s o f w h eat. (14)
Johnson, e t a l . ( 1 0 ) , in s tu d y in g th e r e l a t i o n s h i p between mixograms
and b a k in g , found th e h e ig h t, w id th , w eakening a n g le , and th e a re a under
th e cu rv e c o r r e la te d w ith p r o te in c o n te n t and lo a f volum e.
I t was con­
clu d ed how ever, t h a t lo a f volumes w ere more c lo s e ly r e l a t e d t o p ro te in
c o n te n t th a n t o any o f th e mixogram v a lu e s o b ta in e d .
These w orkers f e l t
t h a t t h e mixogram r e f l e c t e d b aking s tr e n g th b ecau se o f a h ig h c o r r e la tio n
betw een lo a f volume and p r o te in c o n te n t and betw een p r o te in c o n te n t and
Vt
- 26 -
mixogram v a lu e s .
M o rris , e t a l . ( l 6 ) , in a n ■e v a lu a tio n o f s o f t w h e a ts , concluded t h a t
t h e b e s t measurement to e x p re ss g lu te n s tr e n g th was th e a r e a u n d er th e
mixogram.
Swanson (29) s t a t e d t h a t t h e main c h a r a c t e r i s t i c o f mixograph
curves were d eterm in ed b y th e in h e r e n t q u a l i t i e s o f v a r i e t i e s .
W ithin a
v a r i e t y , t h e c u rv e s w ere in flu e n c e d by th e p r o te in c o n te n t and by a b so rp ­
tio n .
A two p e r c e n t v a r i a t i o n in a b s o rp tio n was observ ed to n o ta b ly a f f e c t
th e h e ig h t o f t h e c u rv e , b u t th e main p a tte r n was n o t a f f e c t e d .
P h y s ic a l dough t e s t i n g d e v ic e s do n o t re p la c e th e b ak in g t e s t .
They
a r e u sed t o p ro v id e p r e c is e d a ta on s p e c i f i c p r o p e r tie s o f t h e dough t h a t
c an n o t be o b ta in e d from o th e r t e s t s .
I t i s re c o g n iz e d by most a u th o rs
t h a t t h e d a ta o b ta in e d from p h y s ic a l dough t e s t s and t h a t o b ta in e d from
b aking t e s t s f r e q u e n tly v a ry w id e ly .
T his v a r i a t i o n makes th e p r e d ic tio n
o f baking q u a l i t y from p h y s ic a l dough d a ta r a t h e r u n c e r ta in .
- Q u a lity o f b re a d baked from a g iv en sample o f f l o u r i s c o n sid e re d th e
f i l i a l c r i t e r i o n f o r ju d g in g q u a l i t y .
E x p erim en tal b a k in g has been p r a c tic e d
in Europe f o r a p p ro x im a te ly 100 y e a r s , b u t i n th e U n ited S t a t e s o n ly s in c e
about I9 0 0 .
In th e U n ited S t a t e s , b re a d i s made by two g e n e r a l p ro c e d u re s .
They a re th e s t r a i g h t dough p ro c e ss arid t h e sponge dough p ro c e s s .
E x p e ri­
m e n ta lly t h e s e may in v o lv e com m ercial s iz e d lo a v e s , pup lo a v e s (100 grams
of f l o u r ) o r m icro lo a v e s ( a s l i t t l e a s 8 grams o f f lo u r ) (1 3 ) .
The
q u a l i t y o f f l o u r from h a rd w heat i s e v a lu a te d by a b s o r p tio n , (2) lo a f v o l­
ume, (3) e x te r n a l lo a f c h a r a c te r is tic s * a n d (4) i n t e r n a l l o a f c h a r a c t e r i s t i c s .
The e x te r n a l e v a lu a tio n s a r e made on sym m etry, c r u s t c o lo r , and b re a k and
- 27 sh re d .
The i n t e r n a l c h a r a c t e r i s t i c s in c lu d e crumb c o lo r , g r a in , and te x ­
tu re .
The m icro -b a k in g te c h n iq u e u s in g 25 grams o r l e s s f l o u r has lim ite d
b u t v a lu a b le a p p l i c a t i o n .
I t s main u se i s in s tu d y in g p la n t b re e d e rs '
sam ples where th e amount o f m a te r ia l f o r t e s t i n g i s v e ry l i m i t e d .
H a rris
and Sanderson (7) in t h e i r com parison o fth e 100 gram method w ith th e 25
gram method concluded t h a t th e m ic r o - te s t was u s e f u l i n d i f f e r e n t i a t i n g
betw een s tro n g and weak w heat v a r i e t i e s .
The in te n d e d u se o f th e f l o u r
g e n e r a lly must be known b e fo re a s a t i s f a c t o r y i n t e r p r e t a t i o n can be made
o f any baking t e s t .
B read making i s a complex p h y s ic a l p ro c e ss c o n s is tin g o f th e ab so rp ­
t i o n o f w a te r, th e change in dough c o n s is te n c y through m ix in g , and th e
fo rm a tio n o f gas b u b b le s and t h e i r e x p an sio n .
The f i n a l l o a f o f b re a d i s
judged w ith p h y s ic a l m easurem ents such as s i z e , g r a in , t e x t u r e , and a p p e a r­
ance.
M ille r and Johnson (13) s t a t e , " th e r e i s re a so n t o b e lie v e t h a t
p h y s ic a l dough t e s t s p ro v id e th e b e s t p o t e n t i a l means f o r a s s e s s in g f l o u r
q u a lity " .
■ S a t i s f a c t o r y b aking r e s u l t s depend n o t o n ly on th e c h a r a c t e r i s t i c s o f
th e f l o u r , b u t a ls o on th e methods u s e d .
S in ce th e b a k e r n e i t h e r w ants to
n o r can a f f o r d th e c o s t o f w orking o u t a s a t i s f a c t o r y method f o r o b ta in in g
th e b e s t r e s u l t s from e v e ry f l o u r which i s en co u n te re d , s ta n d a rd baking
in d e x e s f o r q u a l i t y have been e s t a b l i s h e d .
■
Wheat l o t s a r e t e s t e d f o r t h e i r
a b i l i t y to m eet th e re q u ire m e n t o f th e s e m illin g and b a k in g in d e x e s .
It
rem ains t h a t th e b re e d e r m ust produce w heats t h a t w i l l m eet th e s e s ta n d a rd s
- 28 MATERIALS AND METHODS
A c ro s s was made i n I 950 betw een t h e v a r i e t y Yogo and s e le c tio n 221
from a Turkey/O ro c r o s s .
The group o f sam ples used f o r t h i s s tu d y r e s u l t e d
from t h e progeny o f a s p e c i f i c p la n t of Yogo c ro sse d w ith a s p e c if ic p la n t
o f Turkey / 0 r o - 22l .
Seeds from t h e
h i l l , n e a r Bozeman, M ontana.
p la n ts were sp ace p la n te d a t S p rin g -
P la n ts showing dwarf smut r e s is ta n c e were
s e l e c t e d from each row , and th e r e s u l t i n g seed was in o c u la te d w ith common
smut and grown i n p la n t rows a t Bozeman i n 1953«. T h ir ty - th r e e Fg d e riv e d
l i n e s w ere s e le c te d a s having r e s i s t a n c e t o sm ut.
These in d iv id u a l l i n e s were h a n d led a c c o rd in g to a method proposed
by Heyne and F in n e y ( 9 ) j w hereby a f a i r l y . la r g e q u a n tity o f seed can be
produced from s o - c a lle d Fg d e riv e d l i n e s .
This method c o n s is ts o f sp ace
p la n tin g th e seed s f o r th e second g e n e r a tio n ; in o rd e r t h a t each p la n t can
be h a rv e s te d in d i v i d u a l l y .
In th e n e x t s e a s o n , o r t h e t h i r d g e n e r a tio n , an
in c re a s e o f each Fg i s o b ta in e d .
W ithout making s e l e c t i o n s , s u f f i c i e n t
see d i s produced i n th e F4 g e n e ra tio n to p ro v id e m a te r ia l t h a t can be e v a lu ­
a te d w ith m illin g and b aking t e s t s .
The p ro ced u re may be re p e a te d i n th e
F^ i f s u f f i c i e n t seed i s n o t o b ta in e d i n t h e F ^ .
S e le c tio n s a r e made in
th e F^ o r Fg g e n e r a tio n choosing th e Fg d e riv e d l i n e s t h a t have s u p e r io r
p h y s ic a l, b a k in g , and agronom ic c h a r a c t e r i s t i c s .
This m o d ific a tio n o f th e l i n e or p e d ig re e method o f b re e d in g p ro v id e s
a p ro ced u re w hereby macro methods can be u t i l i z e d to d eterm in e th e q u a l i t y
c h a r a c t e r i s t i c s o f th e progeny o f a new c r o s s .
These p ro c e d u re s , how ever,
make i t n e c e s s a ry t o c a r r y a la r g e amount o f m a te r ia l th ro u g h th e F^ o r Fg
- 29 generation, which could be discarded i f the material could be evaluated
correctly in an e a r lie r generation with a small amount of grain„
The Fg derived lin e s used in th is study were grown at Bozeman in 1J53~
54, and at Bozeman, Creston and Havre in 1954-55°
Fifty-head selection s
were made from each of the 33 plant rows in the f a l l of 1955°
Twenty-head
se lec tio n s from each of the Fg lin es were seeded in head rows in the f a l l
o f 1955 at Bozeman and in rod rows, replicated four tim es, in the f a l l of
1956 at Bozeman and Huntley.
Doughball data fo r each of the 33 lin e s were
obtained on seed from the 1953s 54s 55 and 56 crops from each location .
Protein information was also obtained for the same years and location s.
Samples representing the origin al 33 smut resista n t lin e s were obtained
by compositing the 1957 seed of the 20 selection s from each lin e grown at
Bozeman and Huntley.
These composite samples were evaluated for quality
with farinograph and baking t e s t s .
The doughball t e s t meets the requirements of a te s t fo r the early gen­
eration m aterial in that i t requires only a small amount of seed.
The re­
l i a b i l i t y of t h is te s t in predicting the quality p oten tial of a lin e was the
reason fo r making the comparisons evaluated in this, study.
The doughball te s t used in th is study was the "modified” method out­
lin e d by Laubach (12), which i s a modification of the procedure discussed
by Cutler and Worzella:. (5) .
The modified doughball method that was used was
as fo llo w s: fiv e m illilit e r s of a yeast solution (60 grams of fresh compressed yeast per 100 cc. of d is tille d water), one m i ll i li t e r of a potassium
bromate solu tion (one gram of KBrO^ per 500 CCi of d is t ille d water), and
/
—30 —
.05 grams o f g lu c o se were added t o te n grams o f whole w heat m eal t h a t had
been ground in a W iley m i l l to p ass th ro u g h a one m illim e te r s ie v e .
This
m ix tu re was kneaded in to a d o u g h b a ll by w orking w ith th e thumb o f one hand
and th e palm o f th e o t h e r .
When th e d o u g h b a ll s t a r t e d to s t i c k , i t was th e n
p la c e d in a 250 m l. b e a k e r c o n ta in in g 150 m l. o f d i s t i l l e d w a te r a t 30° C.
The b e a k e rs w ere p la c e d i n a fe rm e n ta tio n c a b in e t which was k e p t a t a con­
s t a n t te m p e ra tu re o f 30° C.
The tim e was re c o rd e d when th e d o u g h b a ll was
p la c e d i n th e w a te r and a g a in when th e d o u g h b all d i s i n t e g r a t e d .
The d i f f e r ­
ence o f th e re c o rd e d tim e s was used as th e d o u g h b all tim e in d e x .
The d o u g h b a ll tim e d a ta o b ta in e d w ere e v a lu a te d as means o f s e le c tin g
th e li n e s t h a t were s u p e r io r in q u a l i t y .
T his e v a lu a tio n was made by
\
com paring th e s e v a lu e s w ith fa rin o g ra p h and b ak in g d a ta o b ta in e d from see d
grown in 1957•
There were tw e n ty -fiv e l i n e s from which b o th d o u g h b all and
b ak in g d a ta were a v a il a b le f o r co m p ariso n s.
C o rre la tio n c o e f f i c i e n t s were
c a lc u la te d f o r th e r e l a t i o n s h i p betw een th e doughball. v a lu e s and s t a b i l i t y .
S t a b i l i t y was chosen a s th e b e s t c r i t e r i o n , b ecau se i t ig g e n e r a lly a c c e p te d
t h a t m ille r s ra n k s t a b i l i t y o r to le r a n c e above a l l o th e r f a c t o r s when cons id e r in g v a r i e t i e s , p a r t i c u l a r l y th o s e from M ontana.
■
.■■ ■■
Ari a tte m p t was made t o c o n v e rt o r a d ju s t th e d o u g h b a ll v a lu e s to a
V
/ / -^
.
•
• •
‘
u n ifo rm p r o te in l e v e l because i t was f e l t t h a t t h i s ty p e o f an a d ju stm en t
:
•;
/
'
'
.
would overcome th e e f f e c t o f p r o te in c o n te n t on th e v a lu e s o b ta in e d from
th e fe rm e n ta tio n tim e t e s t .
'
:
..' '
The approach to making t h i s adjustm ent, was to
'.V
. - '
1' ’
: '-t- ; ■ '
c a l c u l a t e r e g r e s s io n c o e f f i c i e n t s f o r th e tim e - p r o te in r e l a t i o n s h i p f o r th e
in d iv id u a l l i n e s u s in g d a ta from th e v a rio u s y e a rs and l o c a t i o n s .
In t h i s
- 31 c a l c u l a t i o n , th e p r o te in l e v e l was c o n sid e re d as t h e in d ep en d en t v a r ia b le
and th e d o u g h b all v a lu e as t h e dependent v a r i a b l e .
The a v e ra g e d o u g h b all tim e v a lu e s f o r a l l y e a rs and lo c a tio n s were
th e n a d ju s te d to t h r e e p r o te in l e v e l s , nam ely; 10 p e r c e n t, 14 p e r c e n t
(mean p r o te in l e v e l o f a l l sa m p le s), and 20 p e r c e n t.
R e g re ssio n l i n e s
w ere drawn f o r each in d iv id u a l Fg d e riv e d l i n e .
The a d ju s te d d o u g h b a ll v a lu e s were t e s t e d f o r c o r r e l a t i o n w ith s t a ­
b ility .
These c o r r e l a t i o n c o e f f i c i e n t s were compared to th e c o e f f i c i e n t s
o b ta in e d from t h e r e l a t i o n s h i p s betw een a c tu a l tim e v a lu e s and s t a b i l i t y .
S c a tte rg ra m s w ere drawn showing th e r e l a t i o n s h i p between d o u g h b all
tim e and s t a b i l i t y f o r t h e v a rio u s y e a rs and lo c a t io n s .
These diagram s
were u sed t o d e te rm in e which lin e s would s u rv iv e when s e le c te d on th e
b a s is o f d o u g h b a ll d a ta p r o g r e s s iv e ly th ro u g h th e y e a r s .
— 32 —
RESULTS AND DISCUSSION
The d o u g h b a ll tim e v a lu e s o b ta in e d f o r t h e v a rio u s y e a rs and lo c a ­
ti o n s a r e p re s e n te d i n Table I .
These v a lu e s were o b ta in e d acc o rd in g to
th e p ro c e d u re s o u tlin e d in t h e m a te r ia ls and m ethods.
T able I .
Line No
Wheat m eal fe rm e n ta tio n tim e v a lu e s , o b ta in e d from Fg
d e riv e d l i n e s o f Yogo 2T Turkey/Oro 221 grown a t v a rio u s
l o c a t i o n s , 1953-1956«
Bozeman
1953
36
37
38
39
41
43
46
47
48
49
51
53
54
55
56
57
58
72*
ll8
6l
59
49
66
92
9p
76
100
97
52
52
56
97
52
99
S
61
62
63
64
65
66
T 3
64
39
52
57
30
57
Average
71
Bbzeman
1954
Sg
128
77
33
82
. 57
109
115
139
§5
81
HO
112
106
137
119
128
152
123
HO
100
138
lo 6
134
178 '
Bozeman
1955
55
93
40
62
35
06
78
72
51
60
60
51
58
73
95
88
65
51
53
46
92
98
42
&
^V alues a re e x p re sse d in .m in u te s .
C re sto n
1955-
Havre
1955
152
ll8
l6 l
138
177
106
112
132
126
149
127
I63
131
152
ll8
133
127
154
135
130
139
14b
127
124
188
173
122
187
122
141
124
94
104
134
121
162
114
113
129
45
105
107
87
120
122
125
148
IbO
125
114
13b
%
C re sto n
1956
H untley
1956
112 .
99
76
149
104
123
141
153
200
144
193
95
92
109
140
116
153
155
lib
125
122
140
114
432
■ 75
2.52
I06
135
148
142
142
191
181
230
148
l8 8
157
183
159
IgO
183
237
196
215
l8 0
186
247
192
20A
228
127
183
,
- 33 The p r o te in c o n te n t o f t h e in d iv id u a l l i n e s was o b ta in e d f o r each y e a r
and l o c a t i o n .
These v a lu e s a r e p re s e n te d i n T able I I .
The r e la t i o n s h i p s
betw een th e s e p r o te in v a lu e s and d o u g h b a ll v a lu e s w ere q u ite v a r i a b l e .
The 1953 Bozeman cro p was th e o n ly group w ith a s i g n i f i c a n t r e l a t i o n s h i p
betw een p r o te in c o n te n t and d o u g h b a ll v a lu e .
T able I I .
L ine No
36
37
3°
39
41
43
46
47
48
49
51
53
54
55
56
57
50
59
60
61
62
P er c e n t p r o te in o f Fg d e riv e d l i n e s o f Yogo X Turkey/Oro
221 grown a t v a rio u s lo c a t io n s , 1953-1956»
Bozeman Bozeman
• 1954
1953
1 0 .9
IO .9
1 1 .8
11.2
1 1 .4
1 3 .2
1 0 .9
1 1 .8
1 2 .5
11.2
1 1 .9
10.2
1 1 .1
10.5
13.9
10.9
1 4 .2
1 3 .3
1 4 .1
1 4 .4
13.7
3 4 .0 '
1 4 .1
1 4 .1
1 3 .0
1 3 .6
1 3 .9
1 4 .5
1 4 .8
14,5
1 4 .7
15.3
1 3 .7
1 3 .1
66
1 3 .5
11.8
10.5
1 1 .9
1 1 .1
1 1 .8
1 2 .3
1 0 .8
1 0 .3
Average
11.5
§3
64
65
14.6
Bozeman
1955
C re sto n
1955
1 4 .0
1 2 .5
1 1 .9
1 1 .8
1 2 .3
11.2
11.7
1 0 .6
10.7
1 1 .7 ■
1 1 .9
1 1 .2
1 2 .2
1 4 .5
1 0 .9
1 2 .5
1 1 .0
13.9
13.6
10.6
1 3 .9
1 4 .9
13.5
1 4 .0
13.8
13.9
13.5
13-9
1 4 .8
1 4 .5
1 4 .5
1 3 .4
1 3 .3
1 4 .3
1 3 .0
13 .2
1 4 .1
1 4 .0
1 4 .5
1 4 .0
1 4 .8
13.9
14.5
14.8
1 1 .4
1 2 .6
1 1 .9
1 1 .0
1 2 .0
1 1 .6
1 2 .3
1 4 .1
1 1 .8
13.9
1 4 .3
1 4 .4
1 3 .7
1 3 .6
Havre
1955
1 3 .2
1 3 .2
1 2 .8
C resto n
1956 •
1 3 .3
1 2 .2
13 .2
1 2 .7
1 3 .8
I 2 .4
13 .6
11.6
13 .6
13 .2
12.5
1 3 .1
13 .7
13.2
1 3 .8
1 3 .1
1 3 .8
13.9
13.4
13.8
1 3 .8
1 3 .1
13.4
1 2 .5
1 2 .9
1 2 .6
1 3 .2
1 1 .9
13 .2
13.5
12 .6
1 3 .3
1 3 ,4
12 .8
1 3 .2
1 3 .1
1 3 .4
1 2 ,4
1 2 .3
1 2 .7 .
1 3.7
1 3 .7
1 2 .9
12.9
13 .0
13.9
13.8
1 3 .1
1 3 .2
H u n tley
1956
20.A
20.8
2 1 .6
20. 6 .
2 0 .8
2 1 .4
2 0 .2
20.8
2 1 .0
2 0 .4
2 0 .b
2 0 .8
2 1 .0
2 0 .2
21 .2
2 0 .8
2 0 .2
2 1 .0
2 1 .1
2 0 .3
2 0 .1
2 1 .1
2 0 .9
2 1 .0
20.9
20 .8
- 34 The fa rin o g r a p h
curves o b ta in e d from th e l i n e co m p o sites grown a t
Bozeman in 1957 a re shown in F ig u re 4 «
The s t a b i l i t y v a lu e s o b ta in e d from
th e s e c u rv es and th e l o a f volume d a ta o b ta in e d from th e bake t e s t a re
p re s e n te d in Table I I I .
The l i n e co m p o sites were a ls o grown a t H u n tley i n
1957, b u t t h e s t a b i l i t y v a lu e s o b ta in e d from th e s e sam ples were a l l v e ry
h ig h ; and i t was f e l t t h a t t h e Bozeman 1957 fa rin o g ra p h d a ta were more
u s e f u l in s tu d y in g th e d if f e r e n c e in s t a b i l i t y o f t h e r e s p e c tiv e l i n e s .
Table I I I .
F a rin o g ra p h and b aking d a ta o b ta in e d from Fg d e riv e d l i n e s
o f Yogo X Turkey/O ro 221 grown a t Bozeman, M ontana, in 1957«
L ine
No.
A r r iv a l
Time
36
4«5
5«5
5 .5
3&
39
41
43
46
47
48
49
51
53
54
55
56
57
58
59
60
Gi
62
§3
64
GG
: 4.0
4 .5
4«5
5 «o
5.0
6.5
5 .0
5 «o
4 .5
4.0
5 «o
4«5
4 «Q
5 «o
6 .0
7«0
6.0
5.0
4 .5
5-5
5.0
7.0
Peak
6.5
7«5
6.5
5 «o
5 .0
6.0
9 «o
6.5
9«5
G.o
6.0
5«5
6.0
• 6.0
5«5
5«5
7«5
7«5
12.0
8.0
6.5
6.0
8.0
6.5
. 9 -o
Loaf
Volume .
S ta b ility
880
Sg?
880
887
820
862
5.0
3.0
3.0
2.0
1.5
4«5
10.0
§97
§75
5«2
8.5
4«5
4«5
3«5
5«5
2,5
2.5
B.o
3«5
11,5
6.5
3-5
3 .0
8.0
5-0
5 -o
-
§57
§50
880
887
850
§27
892
820
§75
845
885
850
790
825
827
795
827
- 35 -
r58
Turkey/O ro
F ig u re 4 * F arin o g rap h curves o b ta in e d from Fg d e riv e d l i n e s o f
Yogo X Turkey/Oro 221 grown a t Bozeman, Montana, in 1957•
- 36 C o r r e la tio n c o e f f i c i e n t s were c a lc u la te d f o r th e r e l a t i o n s h i p betw een
in d iv id u a l d o u g h b all tim e v a lu e s and t h e s t a b i l i t y d a ta o b ta in e d from th e
l i n e s grown in 1%7
Bbzeman.
The d i f f e r e n t com binations and th e co­
e f f i c i e n t s c a lc u la te d a r e g iv e n in Table IW„
There was an a p p a re n t r e l a t i o n ­
s h ip betw een t h e p r o te in l e v e l and .th e amount of c o r r e l a t i o n between doughb a l l tim e s and s t a b i l i t y .
An av erag e d o u g h b a ll tim e was c a lc u la te d f o r
each l i n e , u s in g th e v a lu e s from seven y e a r - lo c a tio n o b s e r v a tio n s .
A
c o r r e l a t i o n c o e f f i c i e n t was c a lc u la te d f o r th e r e l a t i o n s h i p o f t h i s a v erag e
v a lu e and s t a b i l i t y .
T able IV'„
T his c o e f f ic ie n t i s a l s o g iv en in T able IW.
C o r r e la tio n c o e f f i c i e n t s o f d o u g h b a ll tim e s a t v a rio u s
lo c a t io n s w ith 1957 Bozeman s t a b i l i t y v a lu e s .
L o c a tio n and Year
Bozeman
- 1953
1954
Bozeman
1955
Bozeman
Havre
1955
C re sto n
195b
H untley
.1956
•Average, o f a l l y e a rs ,x lo c a tio n s
5% l e v e l - .39b
1% l e v e l - .505
A verage P r o te in
1 1 .5
1 4 .1
1 1 .8
1 3 .1
1 3 .2
2 0 .8
r - v a lu e
.286
.227
.208
.337
•4 b7*
.373
To i n v e s t i g a t e th e p o s s i b i l i t y of a b e t t e r r e l a t i o n s h i p betw een
d o u g h b a ll v a lu e s and s t a b i l i t y a t a u n ifo rm p r o te in l e v e l , r e g r e s s io n
c o e f f i c i e n t s w ere c a lc u la te d f o r each l i n e .
These r e g r e s s io n c o e f f i­
c i e n t s w ere o b ta in e d by c o n s id e rin g t h e p r o te in c o n te n t a s th e
in d e p en d e n t v a r ia b le and th e d o u g h b a ll tim e as th e dependent v a r i a b l e .
-The r e g r e s s io n c o e f f i c i e n t s o b ta in e d a re p re s e n te d i n T able V.
j
- 37 . The a v erag e d o u g h b a ll v a lu e s were a d ju s te d to th r e e p r o te in l e v e l s
by u s in g th e r e s p e c tiv e r e g r e s s io n c o e f f i c i e n t s .
These a d ju s te d v a lu e s
a re a l s o g iv en in Table ¥ .
T able V.
R e g re ssio n c o e f f i c i e n t s and d o u g h b a ll v a lu e s a d ju s te d t o
uniform p r o te in le v e ls from d a ta o f Fg d e riv e d li n e s o f
Yogo X Turkey/Oro 221 grown a t v a rio u s lo c a t io n s , 1953- 195^°
byx
L ine No.
6 .6 9
36
37
38
39
41
43
46
47
48
49
51
53
54
55
56
5.50
61
62
§3
64
65
66
85.6
6.87
1 08 .2
9 5 .0
1 03 .0
1 26 .0
122.2
144.2
100.6
125.2
9.65
1 3.10
7 .2 5
9 .0 8
,9.97
14.66
■ 1 1.34
-18.90
i1 .1 1
198.6
135.3
I 35.3
13.33
7.91
»22
1 0.62
16.62
7,5&
14.82
.
14.55
16.30
,r-(tim e vs s t a b i l i t y
103.0
5 7 .5
7 0 .0
57.6
75.7
§4.9
83.5
95.6
. 120.5
132.6
' •' :
• • .373
127.8
1 2 2 .8
1 4 8 ,9
1 0 1 .0
1 2 4 .8
7 1 .5
87.9
59.0
42.8
99.9
101.5
1 05 .0
130.5
117.9
1 3 7 .9
147.7
U 9 .0
1 1 1 .3
1 0 7 .1
1 25.4
8 6 .1
1 0 6 .1
94.7
1 02,2
79.9
107.3
1 25 .0
7 .0 2
3 .1 1
b .51
1 0 .53
57
58
59
60
Average d o u g h b a ll A d ju sted d o u g h b all v a lu e s
v a lu e s (u n a d ju s te d )
IOfo I
14% I
20%
73J
116.5
7 1 .4
121.9
6 l.8
I39.I
1 " 3 2 .6
87.3
,
,■
65.8
I 27.7
158.7
148.7
I4O .8
1 90.2
l8 0 .0
. 226.6
1 4 4 .0
, S g .?
99.6
,158.7
97.9 . ,1 7 6 .0
104.8
151,7
, 183.0
1 2 8 .3
7 2 .6
- 90,8
63,7
49.2
146.8
1 5 8 .0
:179.5
237.6
197.7
2O8.4
.. ,177.4
1 5 2 .8
1 2 1 ,5
4 0 9 ,8
■
I0 9 .6
132.5 .
1 2 0 ,0
1 3 2 .1
'
'
197.5
221.6
-
19§.4
206.2
„ 228.8
.145 ■ ’ .4 4 4 *
The a d ju s te d v a lu e s w ere c o r r e la te d w ith s t a b i l i t y ; and a much b e t t e r
r e l a t i o n s h i p e x is te d when t h e v a lu e s w ere a d ju s te d t o 20 p e r c e n t p r o te in
- 38 th a n a t 14 p e r c e n t „
This b e t t e r r e l a t i o n s h i p , w hich e x is te d a t a h ig h e r
l e v e l o f p r o te in th a n a t a low er l e v e l , was in agreem ent w ith th e t r e n d
o b serv ed when th e in d iv id u a l y e a r by lo c a tio n r e l a t i o n s h i p s w ith s t a b i l i t y
were s tu d ie d .
R e g re ssio n l i n e s f o r each o f th e Fg d e riv e d l i n e s were drawn f o r t h e
a d ju s te d v a lu e s o b ta in e d by a p p ly in g th e r e s p e c t i v e re g r e s s io n c o e f f i c i e n t
to the. a v e ra g e d o u g h b a ll v a l u e s .
F ig u re 5«
These r e g r e s s io n l i n e s a r e shown in
There a p p ea rs t o be a g ro u p in g of th e s e l i n e s in to th o s e h av in g
above a v e ra g e s t a b i l i t y and th o s e having low s t a b i l i t y .
The s tr o n g e r th e
s t a b i l i t y , th e s te e p e r th e l i n e .
I t would a p p e a r from th e low c o r r e la tio n betw een d o ughball tim e and
s t a b i l i t y when in d iv id u a l y e a r ly lo c a tio n s w ere c o n sid e re d ^ th a t s e v e r a l
y e a rs o r lo c a tio n s a r e n e c e s s a ry b e fo re a r e l i a b l e p r e d ic tio n o f q u a l i t y
can b e made from th e d o u g h b a ll.
S c a tte rg ra m s o f each lo c a tio n - y e a r were
drawn showing th e r e l a t i o n s h i p betw een d o u g h b all tim e s and s t a b i l i t y .
These s c a tte rg ra m s a r e p re s e n te d in F ig u re 6 .
I t i s a p p a re n t from th e s e s c a tte rg ra m s t h a t th e li n e s h av in g good
s t a b i l i t y would n o t be d is c a rd e d i f s e le c tio n s were made on th e b a s is of
d o u g h b a ll tim e .
The b a s i s f o r s e l e c t i o n acc o rd in g to d o u g h b all d a ta was
t o u se a v a lu e re p re s e n tin g th e mean l e s s te n p e r c e n t.
That i s , i f th e
mean d o u g h b a ll v a lu e o f a p a r t i c u l a r lo c a tio n were 100, th e l e v e l f o r
s e l e c t i o n would have been 90.
A t r u e m easure o f t h e v a lu e o f th e d o u g h b all a s a means o f s e l e c t i n g
l i n e s w ith d e s ir a b le c h a r a c t e r i s t i c s cannot b e mad^ w ith c o r r e l a t i o n ,
1
D oughball tim e
- 39 -
P r o te in l e v e l (%)
F ig u re 5 » R eg ressio n l i n e s showing th e r e l a t i o n s h i p o f th e
in d iv id u a l Fg d e riv e d l i n e d o u g h b a ll v a lu e s and
p r o te in c o n te n t.
136417
—40 —
?
E
:
• 0
t
•
«
"
•
•
•
•'
___ i_!
y
»
*
*
-
.
*.
r
• ##• • • ' .
•H
. : * * Bozeman
1955
Bozeman
1954
Bozeman
1953
:
F&
C
C
♦
0
I
•
•
«
*
«
•
&# •
,
1
# •
e
V
•• 1 *
y
#
••
*
0
•
5
•
.
y
»
'
»
I
1955
C
X
•
«
K
,
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1956
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X a x is = s t a b i l i t y
F ig u re 6 .
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a d ju s te d to
20 p e r cent
p r o te in
Y a x is = d o u g h b all tim e
R e la tio n s h ip s among d o u g h b all tim es and s t a b i l i t y o f
Fg d e riv e d li n e s o f Yogo X Turkey/Oro 221 grown a t
s e v e r a l lo c a tio n s in M ontana, 1953- 1956•
4-1
—
c o e f f i c i e n t s a lo n e .
“
An e v a lu a tio n was made t o d eterm in e th e lin e s which
would have s u rv iv e d s e l e c t i o n on th e b a s is o f d o u g h b all d a ta th ro u g h t h e
p e rio d o f y e a rs in v o lv e d in t h i s s tu d y .
The r e s u l t s o f t h i s s e l e c t i o n
s u r v iv a l e v a lu a tio n a re p re s e n te d i n T able V I.
T able V I.
L ine
No.
Fg d e riv e d li n e s o f Yogo X Turkey/O ro t h a t were s e le c te d
on th e b a s is of d o u g h b a ll tim e d a ta .
Year and lo c a tio n where grown
( l i n e s s e le c te d a r e in d ic a te d by a s t e r i s k )
Q u a lity r a t i n g 12
C resto n
H unt.
Boz. Boz. Boz. Havre
S
t
a
b i l l t y - Loaf Vol
1956
19541 1955 1955 19551 1956
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1 Q u a lity r a t i n g : + f o r a v erag e o r above and - as below a v erag e
2 L ines e n c ir c le d a re th o s e t h a t su rv iv e d s e l e c t i o n on b a s is of
d o u g h b a ll tim e .
©
—42 —
T w enty-eight p e r c e n t o r seven o f th e li n e s s tu d ie d s u rv iv e d s e le c ­
t i o n on th e b a s i s o f d o u g h b a ll d a ta .
Of th e s e seven l i n e s s e le c te d , f i v e
e x h ib ite d b o th above a v e ra g e s t a b i l i t y and l o a f volum e.
was below a v e ra g e i n s t a b i l i t y a s w e ll a s l o a f volum e.
One l i n e saved
Three l i n e s h av in g
good s t a b i l i t y were l o s t w ith t h i s c r i t e r i o n o f s e l e c t i o n s .
However, a l l
t h r e e o f th e s e l i n e s were below av erag e as f a r as lo a f volume was c o n ce rn e d .
L ine number 5% t h a t was saved h av in g low s t a b i l i t y and low l o a f volume,
was o b serv ed t o have a r e g r e s s io n l i n e w ith l e s s s lo p e th a n t h e o th e r l i n e s
t h a t were s e l e c t e d . . This in d i c a t e s t h a t th e d o u g h b a ll v a lu e s o f t h i s l i n e
w ere b e in g in flu e n c e d to a g r e a t e r d eg ree by t h e q u a n tity th a n by th e
q u a l i t y of t h e p r o te in p r e s e n t.
-
43
-
SUMMARY
T w en ty -fiv e Fg d e riv e d li n e s from a c ro s s between Ybgo and Turkey/Oro
w ere u sed i n t h i s s tu d y to exam ine th e u s e f u ln e s s o f th e d o u g h b all tim e
te s t.
These l i n e s w ere developed a c c o rd in g to a method o u tlin e d by Heyne
and F in n e y .( 9 ) .
With t h i s m ethod, a la r g e q u a n tity of seed i s produced
from so c a l l e d Fg d e riv e d l i n e s . .
D oughball tim e v a lu e s were^ o b ta in e d a t s e v e r a l lo c a tio n s d u rin g th e
y e a rs 1953 th ro u g h I 956.
These V alues were c o r r e la te d w ith s t a b i l i t y o f
t h e g r a in produced a t Bozeman.in 1957«
I t was observed t h a t a b e t t e r r e ­
l a t i o n s h i p e x is te d betw een d o u g h b a ll tim e and s t a b i l i t y when th e p r o te in
l e v e l o f th e g r a in u sed was above 14 p e r c e n t.
When a l l d o u g h b all v a lu e s
f o r each l i n e were ta k e n i n t o c o n s id e ra tio n and th e s e v a lu e s a d ju s te d to
th e sample mean p r o te in l e v e l , a s i g n i f i c a n t r e l a t i o n s h i p e x is te d .
T his
a d ju stm e n t was made by c a lc u la tin g re g re s s io n c o e f f i c i e n t s o f each l i n e
f o r th e r e l a t i o n s h i p betw een p r o te in and d o u g h b all tim e .
The av erag e
d o u g h b a ll v a lu e s were a ls o a d ju s te d to a 20 p e r c e n t p r o te in l e v e l .
When
th e s e v a lu e s were c o r r e l a t e d w ith t h e 1957 s t a b i l i t y , a c o e f f i c i e n t o f
.502* was o b ta in e d .
The p r e d ic tiv e v a lu e of th e d o u g h b all t e s t was e v a lu a te d by stu d y in g
th e e f f e c t o f s e le c tio n on th e b a s is o f th e d o u g h b all d a ta o b ta in e d in
th e e a r l y g e n e r a tio n s .
This was done by d e term in in g which s e le c tio n s
would have been saved when t h e l i n e s w ere s e le c te d t h a t had doughball
v a lu e s above th e s e l e c t i o n l e v e l .
The s e le c tio n l e v e l u sed was o b ta in e d by
1- 44 re d u c in g t h e mean d o u g h b a ll v a lu e b y 10 p e r c e n t„ On t h i s b a s is seven l i n e s
would have been s e le c te d a s having d e s ir a b le breadm aking c h a r a c t e r i s t i c s .
F iv e o f th e s e seven li n e s s e le c te d had b o th above a v erag e s t a b i l i t y and above
a v erag e l o a f volum e.
T h r e e .lin e s h av in g good dough s t a b i l i t y were d is c a rd e d ,
b u t th e s e l i n e s had p oor lo a f volume.
D oughball d a ta from s e v e r a l y e a rs and lo c a tio n s had to be combined be­
f o r e a s i g n i f i c a n t c o r r e l a t i o n was o b ta in e d between tim e and s t a b i l i t y .
•The v a lu e s o b ta in e d a ls o had to be a d ju s te d t o a un ifo rm p r o te in l e v e l .
The
l i n e s w ith b o th good s t a b i l i t y and lo a f volume were s e le c te d on th e b a s is
o f th e d o u g h b a ll d a ta .
S e v e ra l weak s e le c tio n s were sav ed by u sin g dough­
b a l l d a ta , b u t a l l th e good ones were a ls o s e le c te d .
The p la n t b re e d e r can
a f f o r d t o c a r r y a few poor q u a lity l i n e s r a t h e r th a n u s e a t e s t t h a t would
e lim in a te some lin e s h av in g d e s ir a b le c h a r a c t e r i s t i c s .
(
- 45 LITERATURE CITED
O b se rv a tio n s on th e w heat meal fe rm e n ta tio n t e s t .
J o u r. Am.-S b c „• A gron. 2 7 524I-250. 1935
1.
BAYFIELD,, E. Cr.
2.
BRABEKTDER,# S . W. S tu d ie s w ith th e fa rin o g r a p h fo r p r e d ic tin g th e
■m ost s u ita b le ty p e s o f American e x p o rt w heats and f lo u r s f o r
m ixing w ith European s o f t wheat f l o u r . C e re a l Chem. 9 5617-627.
1932.
3.
COLEMAN, D-. A.., SNIDER, -S. R ., and DIXON, H. B. The d i a s t a t i c
a c t i v i t y o f w hole wheat and some o th e r g ra in s as d eterm in ed by
th e B lis h -S a n d s te d t m ethod. C e re a l Chem» 1 1 ; 523- 53^• 1934«
4.
-CUTLER, 0 . H. and WORZELLA, W. W. A m o d ific a tio n o f th e Sanders
T est f o r m easuring q u a l i t y o f w heats f o r d i f f e r e n t p u rp o se s.
J o u r . Am. S o c. A gron. 23s1000- 1OO9 . 1931«
5.
CUTLER, G. H. and WORZELLA, W. W. The wheat m eal fe rm e n ta tio n tim e
t e s t o f q u a l i t y i n wheat a s a d a p te d f o r p la n t b re e d in g sam p les.
C e re a l Chem. 1 0 :2 5 0 -2 6 2 . 1933.
6.
HARRIS, R. H. and BRUNER, Cr. H.
7.
HARRIS, R. H. and SANDERSON, T. A. A com parison betw een th e 100 and
25 gram b aking m ethods, C e re a l Chem. 155251-256. 193®»
8.
HAYES, H. R ., IMMER, F . R,. and BAILEY, C. A. C o r r e la tio n s tu d ie s
w ith d iv e r s e s t r a i n s o f s p r in g and w in te r wheat w ith p a r t i c u l a r
re f e r e n c e to in h e r ita n c e o f q u a l i t y . C e re a l Chem. 6:85-96» I 928.
9.
HEYNE, E. G. and-FINNEY, K. F . W interw heat b re e d in g f o r q u a lity in
K ansas. C ont. No. 497, D ept, o f A gron. and G ont. No. 248, D ept,
o f F lo u r and-Feed M illin g ,I n d . Kansas Agr. Exp. S t a . 1954«
■1 0 .
11.
E f f e c t o f w heat v a r i e t y and growth
lo c a t io n upon t h e s p e c i f i c volume o f f l o u r . C e re a l Chem.
3 2 :416-4 2 0 . 1955.
JOHNSON, J . A ., SWANSON, C. 0 . , and BAYFIELD, E. Cr. The c o r r e la tio n
o f mixograms w ith baking r e s u lts ,. C e re a l Chem. 20:625-644» 1953«
KOLAR, J . J . The u s e o f t h e wheat m eal fe rm e n ta tio n tim e t e s t in
w heat improvement programs a s a means o f e v a lu a tin g m illin g and
b ak in g q u a l i t y of h a rd re d w in te r w h e ats. S p e c ia l Problem ,
• Montana S ta te C o lle g e . 1 950 (u n p u b lis h e d ).
- 46 12.
LAUBAGH, W. F . The u se o f th e w heat m eal fe rm e n ta tio n tim e t e s t i n
w heat improvement programs a s a means of e v a lu a tin g m illin g and
baking q u a l i t y o f h a rd re d w in te r w h eats. S p ecial- Problem .
Montana S ta te C o lle g e . 1953« (u n p u b lish ed )
13.
MILLER, B. S . and JOHNSON, J . A. A rev iew of methods f o r d e te rm in in g
th e q u a l i t y o f wheat and f l o u r f o r breadm aking. Kansas S ta te
C o lleg e Tech. B u lle tin 7 6 . 1954«
1 4.
MILLER, B. S-. and JOHNSON, J , A.
D ig e s t. 1956.
15.
MILLER, H ., EDGAR, J . , and WHITESIDE, A. G. An improved s m a ll- s c a le
dough expansion t e s t f o r th e e s tim a tio n o f w heat q u a l i t y . C e re a l
Chem. 3 1 :4 3 3 -4 3 8 . I9 5 4 .
1 6.
MORRIS, V. H ., BODE, C. E ., and HEIZER.,. H. K. The u se of th e m ixogram in e v a lu a tin g q u a l i t y i n s o f t wheat v a r i e t i e s . Gerfeal Chem.
2 1 :4 9 -5 7 . 1944.
1 7.
PINCKNEY, A.. J . , GREENAWAY, W. T„, and ZELENY, L. F u r th e r develop­
ment in th e s e d im e n ta tio n t e s t f o r w heat q u a l i t y . C e re a l Chem.
3 4 :16- 2 5 . 1957.
18.
POOL, J . R. M arching w ith th e g r a s s e s .
N ebraska. 1944«
1 9.
REITZ> L. P . Aims o f t h e p la n t s c i e n t i s t in b re e d in g w heat f o r
q u a l i t y . C e re a l S c ie n ce Today. 2 :148- 151. 1957«
20.
SCHAFFER, W. R. The Z eleny s e d im e n ta tio n t e s t a p p lie d to German
w h e a ts. C e re a l S cien ce Today. 2 : l 6- 1 9 « 1957« ■
21.
SCHLEHUBER, A. M. P ro g re ss i n b re e d in g f o r b re a d w heat q u a lity
i n N orth A m erica. C e re a l S c ie n c e Today. 2 :2 4 6 -2 4 9 . 1957«
22.
SEEBORG, E . F . and BAHMORE, M. A. A new f i v e gram m illin g q u a lity
t e s t and i t s u se in w heat b re e d in g . C e re a l Chem. 3 4 ; 299~303«
1957«
2 3.
PELSHEN-KE, P ,
o f w h e a t.
2 4.
T e s tin g wheat f o r q u a l i t y .
B akers
U niv. N ebr. P r e s s . L in c o ln ,
A s h o r t method f o r d e te rm in a tio n o f g lu te n q u a l i t y
C e re a l Chem. .1 0 :9 0 -9 6 . 1933«
SHELLENBERGER, J . A. The s t o r y o f w heat developm ent in K ansas.
C e re a l S cien ce Today. 2 :7 4 -7 7 . 1957«
I
- 47 2 5.
SHELLENBERGER , J t, A ., SHOGREN s M.s and LAUDEs H . . H.
a p p lie d t o w heat q u a l i t y e v a lu a tio n .
5 0 ;1 5 1 -1 5 3 . 1958.
26.
M icro tech n iq u es
J o u r, Am. S o c . Agron.
SWANSON s C. 0 . and WORKING, E. B.
th e re c o rd in g dough m ix e r.
T e s tin g th e q u a l i t y o f f l o u r by
C e re a l Chem. 1 0 : 1- 2 9 . 1933*
27.
SWANSON, C0 0 ,
F a c to rs t h a t in flu e n c e r e s u l t s in th e w heat meal
fe rm e n ta tio n tim e t e s t . C e re a l Chem. 1 4 :4 1 9 ° 1937°
28.
SWANSON, C. 0 , Wheat and f l o u r q u a l i t y .
M in n ea p o lis, Minn. I 938.
29.
SWANSON, C. 0 .
30 .
SWANSON, C. 0 .
B urgess P u b lis h in g Co.
F a c to rs which in f lu e n c e th e p h y s ic a l p r o p e r tie s of
dough * E f fe c t o f p r o te in c o n te n t and a b s o rp tio n on th e p a tte r n
. o f cu rv es made on re c o rd in g dough m ix e r. C e re a l Chem. 1 8:615627. 1941
1946
.
-
C o llo id a l a s p e c ts o f dough.
The M ille r .
A p ril I ,
MONTANA STATE UNIVERSITY LIBNARIES
762 1001 2795 8
»
T
N378
B193e
cop. 2
I
'
—
136417
■
B aldridge. D. E.
,
An exam ination of the wheat me Il
ferm entation time t e s t as a
to o l fo r e v a lu a tin g ...
IMAMKANO AOOKKeK
ii 7*
INTERLIBRA RY LOAN
m m
/I /.?
I ' ^ yc3
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