The gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft‐dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small‐scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small‐scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated.

中文翻译：

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使用新的小规模LASRC方法评估面筋强度，可用于软质小麦育种计划

可以根据各种质量测试对软质小麦育种材料的面筋强度进行分类。生产软面团饼干通常需要面粉中的弱麸质，而适合生产其他类型饼干的面粉则需要具有中等麸质强度的可延展面团。通常从软质小麦育种计划中删除具有高面筋强度的基因型。因此，非常需要能够预测基因型的面筋强度的小规模质量测试方法，尤其是在育种的早期阶段。在本研究中，调查了小规模乳酸溶剂保留能力（LASRC）测试的有效性和效率，这是评估软质小麦育种计划的面筋强度的潜在简化方法。