NO-TIME DOUGH-BAKING PERFORMANCE AND MIXING PROPERTIES OF CANADIAN RED-SPRING-WHEAT CULTIVARS USING CANADIAN AND AUSTRALIAN TEST-PROCEDURES

The mixing properties and baking performance of 17 Canada Western Red Spring wheat varieties and advanced breadwheat lines grown under the s ame environmental conditions have been assessed using Canadian and Aus tralian test bake procedures with emphasis on no-time dough processes. Mixing times with the Australian rapid dough process (RDP) were consi derably shorter than those obtained with the Canadian short process (C SP). However, a very high correlation was obtained for mixing time wit h the RDP and the CSP, indicating a similar ability to rank cultivar b ake mixing requirements. Dough development times obtained from normal and high speed (180 rpm) farinograms and micro-mixograms were found to be poor predictors of CSP and RDP mixing time. Cultivars generally sh owed good to excellent baking performance with the 2 no-time procedure s (RDP and CSP) and the Australian fermented dough procedure (FDP). Hi gh correlations and similar cultivar rankings were obtained for loaf v olume and bread score with the CSP and FDP. However, no significant co rrelations and different cultivar rankings were obtained between RDP a nd CSP (or FDP), indicating that different quality properties may dete rmine relative cultivar baking performance. These results also suggest that both no-time dough procedures may be required in breeder selecti on and quality monitoring programs to ensure superior breadwheat perfo rmance in domestic and export markets.