290 / 854
et al.( 1998, Johansson and Svensson, 1999). According to our
results with mixograms and other baking quality analyses we
suggest a new index for evaluation Mixogram curve. Index
MIS is the sum:
1
. peak height in mm, 2. peak width in mm, 3.
peak width 60 mm after peak in mm multiplied by 2, 4. width
8
min. from zero multippied by 2. MIS index in our results
had better correlations to SDS test and bread volume according
to classes of HMW glutenin composition (Table 2) - Hanisova,
Horcicka, Kubanek, 2000.
T a b l e 2
Mean values of SDS, loaf volume and MIS index according
to HMW glutenin subunits - winter wheat Stupice
1993-1999
Glutenin composition Payne
score
SDS
ml
Loaf
volume
MIS
index
T ,7 + 9,5+ 10
9
68
428
233
2*,7 + 9,5+ 10
9
66
435
219
n,7 + 9,5 + 10
7
65
420
208
n,7 + 8,5+ 10
7
69
405
216
n,6 + 8,5+ 10
5
70
373
170
n,6 + 8,2+ 12
3
49
361
164
n,6 + 8,5 + 10
3
42
369
125
P 0.05
8.18
22.7
28.7
Correlation coefficients
________________SDS_______bread volume
bread volume
0.65*
MIS
0.8Г
0
.
88
”
The final criterion of bread making quality is experimental
bread making. Many methods are laborious and costly. In our
experiments Panasonic Automatic Bread Maker gave promising
results for baking quality evaluation. The method is practical,
easy, economical and could be used for differentiating wheat
with good bread making quality (Hanisova, Petr, Hruskova
1995).
Very similar screening system of disesase resistance
breeding is used at STUPICE for the last 25 years. We have to
combine our knowledge from different tests with artificial
infection or natural infection and seedling test (Table 3).
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