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   <subfield code="a">Biscuit-making quality of backcross derivatives of wheat differing in kernel hardness</subfield>
   <subfield code="h">[Elektronische Daten]</subfield>
   <subfield code="c">[M.T. Labuschagne, A. Claassen, C.S. van Deventer]</subfield>
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   <subfield code="a">Kernel texture in wheat has been found to be directly controlled by one or two major genes. Generally, good biscuit-making wheats are those with soft endosperm texture, lower protein content, more breakflour and a smaller particle size. The aim of this study was to determine the effect of the dominant soft endosperm genes on biscuit-making quality. Backcross derivatives were developed with a backcrossing procedure. The backcross derivatives and parents were planted in a randomised block design with six replications. Fourteen quality characteristics were measured. Except for hectolitremass and mixing time, the presence of the soft endosperm genes had a major effect on all characteristics used to predict biscuit-making quality. In the soft backcross derivatives there was a significant decrease in alkaline water retention capacity (AWRC), alveograph stability, alveograph strength, alveograph P/L ratio, flour extraction, and protein content. There was a significant increase in alveograph extensibility, biscuit diameter and breakflour yield. In this study, the presence of the soft endosperm genes was associated with good biscuit-making quality characteristics.</subfield>
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   <subfield code="a">kernel hardness</subfield>
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   <subfield code="u">Department of Plant Breeding, University of the Free State, P.O. Box 339, 9300, Bloemfontein, South Africa</subfield>
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   <subfield code="t">Euphytica</subfield>
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