Institution: | 1. Department for Agrobiotechnology (IFA-Tulln), Institute for Biotechnology in Plant Production, University of Natural Resources and Life Sciences (BOKU), Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria;2. Versuchsanstalt für Getreideverarbeitung, Österreichische Mühlenvereinigung e.V., Prinz-Eugen-Straße 14/1/4, 1040 Vienna, Austria;3. Saatzucht Donau GesmbH. & CoKG, Saatzuchtstrasse 11, 2301 Probstdorf, Austria;1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg R3T 2N2, Canada;2. Lethbridge Research and Development Centre, Agriculture & Agri-Food Canada, Lethbridge, T1J 4B1, Canada |
Abstract: | Selection for water absorption, a fundamental wheat quality parameter, has been a challenge in wheat breeding programs due to limited wheat materials available for milling and consequent time-consuming farinograph test. Hence, a high shear-based method, which requires 8 g of flour and less than 10 min per test, was proposed to predict flour water absorption using the Brabender GlutoPeak instrument. Highly significant positive linear relationship (r2 = 0.97) was found between GlutoPeak maximum torque and farinograph water absorption for 83 flour samples prepared with Bühler test mill from wheat lines under evaluation in the Canadian wheat variety registration trials. Similar strong correlation (r2 = 0.96) was obtained from flours (n = 63) prepared with Quadrumat Junior laboratory mill using small amount of wheat. Flour prepared either with Bühler test mill or Quadrumat Junior mill can be used for predicting water absorption effectively. GlutoPeak maximum torque was found to be independent of dough strength (r2 = 0.02) as measured by extensigraph. GlutoPeak test can be a powerful tool for rapid and reliable prediction of water absorption of wheat flour. |