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Crop Science Abstract - CROP BREEDING & GENETICS

Effects of Solvent Retention Capacities, Pentosan Content, and Dough Rheological Properties on Sugar Snap Cookie Quality in Chinese Soft Wheat Genotypes


This article in CS

  1. Vol. 47 No. 2, p. 656-662
    Received: May 31, 2006

    * Corresponding author(s): zhhe@public3.bta.net.cn
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  1. Qijun Zhanga,
  2. Yong Zhanga,
  3. Yan Zhanga,
  4. Zhonghu He *ab and
  5. Roberto J. Peñac
  1. a Institute of Crop Sciences, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agriculture Sciences (CAAS), No. 12 Zhongguancun South St., Beijing 100081, China
    b CIMMYT-China Office, c/o CAAS, No. 12 Zhongguancun South St., Beijing 100081, China
    c CIMMYT, Apdo. Postal 6-641, 066000 Mexico, D.F., Mexico


Development of soft wheat (Triticum aestivum L.) cultivars with excellent cookie quality is an important breeding objective in southern China. Seventeen Chinese soft wheat genotypes grown at three locations in the 2000–2001 and 2001–2002 seasons in the southern winter wheat region, were uniformly evaluated for their solvent retention capacities (SRC), pentosan content, dough rheology, and suitability for making sugar snap cookies, to identify the main parameters that could be used in wheat breeding programs for improving cookie quality. Significantly negative correlations were found between water SRC, sucrose SRC, and sugar snap cookie diameter, and between sodium carbonate SRC, alkaline water retention capacity (AWRC), and water soluble pentosan, while significantly positive correlations were obtained between water, sodium carbonate, lactic acid, and sucrose SRC and AWRC. Alveograph parameters were more closely associated with sugar snap cookie quality compared with parameters from farinograph and extensograph except for water absorption. Water SRC was highly and significantly associated with farinograph water absorption, extensograph extensibility, alveograph P (tenacity), and P/L (the ratio of tenacity and extensibility). Regression analyses showed that sucrose SRC and flour particle size could be used to predict the sugar snap cookie diameter. Cluster analysis based on sugar snap cookie diameter indicated that ‘Jianmai 1’, ‘Wanmai 19’, and ‘Wanmai 48’ were characterized by good cookie quality, with low water soluble and total pentosans, water and particularly sucrose SRC, water absorption, and P and P/L values. It also indicated that substantial progress for soft wheat sugar snap cookie quality improvement could be achieved through appropriate use of current elite germplasm.

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