Comparative study of tests for flour quality evaluation in the breeding of 1BL/1RS translocation wheats

The correct evaluation of the breadmaking quality of 1BL/1RS wheat-rye translocation lines in breeding programs requires the use of tests which are most suitable to the peculiarities of these materials. The SDS-sedimentation test, the Pelshenke index, the 10-gram mixograph and the Chopin microalveograph have been jointly used in four sets of F3-F4 lines, descending from crosses between wheat cultivars with and without the 1BL/1RS translocation. The parameter measured by the mixogram which was most positively related to dough strength was height 3 minutes after reaching the peak (H3). The values of H3 were relatively independent from quality parameters slightly influenced by the presence-absence of the translocation such as optimum mixing time and tolerance range. The predictive value of the flour quality of the Pelshenke index and SDS-sedimentation volume varied according to the genetic background. The use of the Pelshenke test in selection processes results in a lower loss of potentially good-quality genotypes. The relative independence of the values obtained in the two tests regarding protein content, recommends the use of both tests together as selection indices in early generations of 1BL/1RS materials.