Quality in bread wheat means different things to the grower, miller,
baker, and consumer. Cereal chemists sum it up as the 'strength' of flour.
The tests applied to measure the strength are numerous; the ones applied on
grain, whole wheat meal, flour, gluten, fermented flour or doughs vary from the
ones that are applied finally on the baked loaf. Wheat breeders, have to keep
the quality in mind no matter what they are breeding for; under certain conditions they may breed for quality in particular. To do so, not only must the
wheat breeder break this complex trait into the least number of measurable tests
but he must also be in position to predict the quality of genetic segregates in the
very early generations when the amount of seed available is usually very small.
Some of the micro-quality tests, available at the moment, make it possible to
measure the quality concurrently with other characters during early generations
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906
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