Abstract In soft wheat breeding programs, the gluten strength of flours from specific genotypes is determined by various chemical and rheological tests. Based on such tests, the experimental wheat lines with very weak flour gluten are typically selected for the production of soft-dough biscuits, while the lines with medium gluten strength and extensibility are reserved for hard-dough biscuits. Often, the genotypes having high gluten strength are removed from such breeding programs. In the present study, the usability of the GlutoPeak tester on whole wheat flour samples was investigated for assessing the gluten strength of soft wheat breeding materials. In the study, 25 soft wheat genotypes, grown in seven locations for three years, were categorized by commonly used gluten-quality-related parameters. Based on the results of the study GlutoPeak whole wheat flour PMT values ranging from 30.0 to 50.0 s and AM values from 15.0 to 20.0 GPU were found to be suitable for soft-dough biscuit products, whereas the values between 40.0 and 60.0 s and 20.0 and 23.0 GPU were appropriate for hard-dough biscuit products. The genotypes exhibiting AM values > 24.0 GPU and PMT values > 60.0 s were judged to have too-strong gluten, and thus eliminated from the breeding program. The gluten aggregation energy (AGGEN), and the torque after the maximum torque (PM) values were only useful and applicable to flours for soft-dough products. The maximum torque (BEM) values were not effective in discriminating against the genotypes. The results of this study demonstrated that the GlutoPeak whole wheat PMT and AM parameters can be recommended as quick and accurate parameters especially for early generation screening with small-scale tests in soft wheat improvement programs.

中文翻译：

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用于软小麦育种计划中面筋质量评估的全麦面粉的 GlutoPeak 参数

摘要 在软小麦育种计划中，特定基因型面粉的面筋强度是通过各种化学和流变学测试确定的。基于此类测试，通常选择面筋非常弱的实验小麦品系用于生产软面团饼干，而具有中等面筋强度和延展性的品系则保留用于硬面团饼干。通常，具有高面筋强度的基因型会从此类育种计划中删除。在本研究中，研究了 GlutoPeak 测试仪在全麦面粉样品上的可用性，以评估软小麦育种材料的面筋强度。在这项研究中，25 种软小麦基因型在七个地点种植了三年，根据常用的面筋质量相关参数进行分类。根据研究结果，GlutoPeak 全麦面粉 PMT 值范围从 30.0 到 50.0 秒，AM 值从 15.0 到 20.0 GPU 被发现适用于软面团饼干产品，而介于 40.0 和 60.0 秒之间的值和 20.0 和23.0 GPU 适用于硬面团饼干产品。表现出 AM 值 > 24.0 GPU 和 PMT 值 > 60.0 s 的基因型被判断为具有过强的面筋，因此被排除在育种计划之外。面筋聚集能 (AGGEN) 和最大扭矩 (PM) 值后的扭矩仅适用于软面团产品的面粉。最大扭矩 (BEM) 值在区分基因型方面无效。