Investigations of the genetics of bread wheat baking quality

However, these two factors are not independent of the carbohydrates and lipids, especially glycolipids, in their effect on bread baking quality. When the other factors are equivalent, bread loaf volume is highly correlated with protein content (Fig. 1). When the protein content of two flours is similar, the difference between loaves of bread baked from these flours is usually a matter of protein quality. Differences in bread wheat protein quality may be due to genetic factors (Fig. 2) or to environmental factors (Fig. 1). Therefore, the cooperative wheat research project of the University of Nebraska and the Crops Research Division, ARS, U.S. Department of Agriculture has included both objectives of increasing protein content and of improving protein quality for bread production.