DAQ00104 Sponge and dough bread quality of Australian wheat germplasm

Abstract

The main grade of wheat targeted for the export sponge and dough (S&D) market is Australian prime hard (APH). By
association, protein should be a key parameter relating to S&D quality, specifically loaf volume (LV). Surprisingly, the
project revealed a low level of correlation between total protein content and LV. It appears that protein composition
may be the key to understanding S&D quality, as the glutenin Glu D1 5+10 subunit contributed to the highest LVs.
The current varieties KennedyA and SunzellA, together with several breeding lines, provided a consistently high quality
over a number of seasons. These varieties performed as well as, if not better than, North American S&D varieties.