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Related Experiment Video

Updated: May 6, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

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Stability of baking quality in bread wheat using several statistical parameters.

N Robert¹, J B Denis

¹INRA, Station d'Amélioration des Plantes, Domaine de Crouëlle, Clermont-Ferrand, F-63039 Cédex, France.

TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik

|October 29, 2013

Summary

This study introduces a novel method for assessing bread wheat quality stability using the alveograph test. A biadditive model effectively characterized genotype-environment interactions, identifying stable and unstable wheat varieties.

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Last Updated: May 6, 2026

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Area of Science:

Agricultural Science
Food Science
Genetics

Background:

Bread wheat quality stability is crucial for consistent baking performance.
The alveograph test offers valuable rheological insights into dough technological traits.
Understanding genotype-environment interactions is key to breeding stable wheat varieties.

Purpose of the Study:

To investigate bread wheat quality stability for the first time using the alveograph test.
To propose and validate a procedure for evaluating wheat quality stability.
To characterize variety responsiveness to diverse environmental conditions.

Main Methods:

Utilized the alveograph test to assess four technological traits in ten bread wheat varieties across 14 environments.
Employed ecovalence to measure stability and a biadditive model with multiplicative terms for analysis.
Compared a joint regression model with the biadditive model for evaluating genotype-environment interactions.

Main Results:

The biadditive model significantly outperformed the joint regression model in explaining ecovalence.
This model enabled effective pooling of cultivars based on genotype-environment interactions.
Wheat varieties were successfully characterized by their responsiveness to different environments, identifying two checks for stability.

Conclusions:

The proposed procedure and biadditive model provide a robust framework for assessing bread wheat quality stability.
This approach aids in identifying and breeding wheat varieties with predictable performance across various environments.
The study identified specific wheat varieties as benchmarks for stability and instability.