Functional properties of waxy wheat flours: genotypic and environmental effects

Authors

Robert A. Graybosch, University of Nebraska-LincolnFollow
Edward Sousa, University of Idaho, Aberdeen
William Berzonsky, North Dakota State University
P. Stephen Baenziger, University of Nebraska-LincolnFollow
Okkyung Chung, USDA-ARS

ORCID IDs

P. Stephen Baenziger

Date of this Version

6-4-2003

Comments

Published in Journal of Cereal Science 38 (2003) 69–76.

Abstract

A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check cultivars, but significant differences were observed amongst the waxy lines. Grain hardness varied significantly amongst the waxy lines, and both hard and soft textured waxy lines were identified. Analysis of flour quality traits showed few differences between waxy lines and check cultivars for traits primarily related to protein concentration or protein quality, but many significant differences between properties primarily dependent upon starch structure, or related to milling behavior. Protein-related quality attributes of waxy wheats demonstrated environmental and genotypic variances similar to those typical of non-waxy wheats. Starch-related quality attributes of waxy wheats showed remarkable stability across environments, but some significant genetic variation was observed. End-users interested in employing waxy wheats should be able to select desired waxy lines, and feel confident that the starch-related functional properties will be environmentally stable.