ACTA AGRONOMICA TOMUS 30. (A MTA AGRÁRTUDOMÁNYI KÖZLEMÉNYEI, 1981)

1981 / 1-2. szám - ZS. POLLHAMER: Oven increment determination

Acta Agronomica Academiae Scientiarum Hungaricae, Tomus 30 (1 -2), pp. 1—17 (1981 ) OVEN INCREMENT DETERMINATION By Zs. POLLHAMER AGRICULTURAL RESEARCH INSTITUTE OF THE HUNGARIAN ACADEMY OF SCIENCES, MAKTONYÁSÁR In breeding wheat for quality the breeder needs quick and efficient methods. It is for this purpose that a method has been elaborated for determining the oven increment. The oven increment is the difference in average volume between the raised dought and the baked bread, which is a good indication of the baking quality of the flour. The value of the oven increment can be used to characterize the quality of wheat varieties in selecting for baking quality. The importance of the oven increment index number is clearly shown by the correlation coefficients of the oven increment and the major qualitative characters. Introduction Today there are many micro-methods available for judging individual qualitative characters (BELDEROK et al. 1960). In spite of this the results obtained in producing quality wheat are in many cases unsatisfactory. In the early stages the breeding material can only be selected for a few qualitative characters. In the totally unknown material the value obtained with a single quality testing method is only characteristic of a single factor and in many cases does not give information about the other unknown qualitative factors, nor about their harmonious unity and baking value. The investigations carried out so far have shown that the harmony of the individual qualitative factors is much more important than the outstand­ing value of one or another factor. Complex quality testing methods and graphic representation are the most suitable for demonstrating the correla­tions (POLLHAMER 1967). Unfortunately, this method cannot be used for the early selection of the breeding material, since it is very time-consuming and requires a large number of plants. As was mentioned earlier, there have been some varieties and strains in recent years for which the internationally accepted method of farinographic qualification is not applicable. Our experiences are confirmed by the data of SEIBEL—CROMMENTUYN (1963), according to whom even the index numbers obtained with the alveograph, amylograph, mixograph and extensograph do not fully characterize the baking quality. Acta Agronomica Academiae Scientiarum Hungaricae 30, 1981 2*

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