END-USE QUALITY OF MEXICAN BREAD WHEAT VARIETIES FOR RAINFED AREAS. I. CULTIVAR COMPARISON AND VARIATION CAUSES

Abstract

In order to determine the influence of locations, genotypes and their interaction on the bread making quality and grain yield of Mexican rainfed bread wheat (Triticum aestivum L.) cultivars, and to compare the end-use quality characteristics of recently released with old cultivars, 15 genotypes were evaluated in 11 environments. Genotypes and locations represent the genetic variability and environmental variation of the rainfed wheat production area of México. The results showed that location effects were the main source of variation for grain and flour protein, gluten extensibility, bread loaf volume, sedimentation volume, test weight, enzymatic activity, and grain yield. Genotype was the main source of variation for grain texture and gluten strength; however, its effect on mixograph-mixing time and falling number was of considerable magnitude. The effect of the genotype x location interaction on gluten extensibility and enzymatic activity was higher than the effect of genotype, while the effect on the variation of loaf volume and grain yield was similar to genotypic effect. Recently released cultivars showed better grain yield, grain hardness, gluten strength, bread making performance, and slightly inferior gluten extensibility than the old cultivars. Juchi F2000 and Nahuatl F2000, recently released cultivars, showed the best overall bread making quality characteristics. The Mexican rainfed wheatbreeding program has produced new wheat cultivars with satisfactory grain yield for farmers and improved quality for the bread making industry.