Do classical wheat quality assessments deliver relevant results for modern wheat cultuvars?

Abstract

For cereal food production, quality assessment of wheat is targeted at specific processing demands among which those for yeast leavened goods, especially bread, play a crucial role. In this regard, a baking test would deliver the most comprehensive information. A baking test, e.g. according to ICC Standard No. 131, however, is time consuming and affords a respective technical equipment which is mostly not available on most of the levels of the cereal production and processing chain (breeders, traders, etc.). Further, in labourintensive time periods, like harvest and collection of the bulk goods,there is no time for a long duration baking procedure. Therefore, it is a world-wide common practice to make use of indirect quality criteria for predicting the tentative processing, especially baking performance, of an individual wheat lot.