Dough mixing tolerance in non-1BL/1RS translocation wheats

The dough mixing tolerances of a number of non-1BL/1RS translocation wheat breeding lines and cultivars were measured using dough un-mixing time as the measure of mixing tolerance. For three different sets of wheats a large range in mixing tolerance was found. Wheats with short dough un-mixing times quickly broke down in the mixer to produce sticky doughs. Wheats with long dough un-mixing times possessed doughs which were more cohesive at optimum development, and therefore more resistant to breakdown by mechanical shear forces. Selection for dough mixing tolerance would ensure the breeding of wheat cultivars more suited for usage in high speed mechanical dough developers, and the modern food processing industry. Dough mixing tolerance, as measured by dough un-mixing time, was considerably influenced by flour protein content, and the environment. The incorporation of alien germplasms into wheat such as 1BL/1RS, and VPM-1, which produce sticky doughs, would be facilitated by selection for dough mixing tolerance, as measured by dough un-mixing time.