| Abstract: | The aim of this study was to predict biscuit-making quality by using correlations between and, heritabilities of, the most important soft wheat quality characteristics. A full diallele cross was made between six spring wheats. The parents and 30 F 1 hybrids were used as experimental material. Percentage vitreous kernels, breakflour yield, farinograph absorption, farinograph development time and alkaline water retention capacity were highly heritable and were also significantly correlated with sugar-snap biscuit diameter. Selection for these characteristics should lead to improvement of biscuit-making quality. In general, softer kernels and a weak dough with a low water absorption were desirable for good biscuit-making quality. |
