ارزیابی ارتباط بین صفات مرتبط با کیفیت نانوایی در گندم نان

Due to importance of bakery quality, 82 recombinant inbred lines resulting from crosses of Roshan and superhead with two parents in randomized complete block design were sown and the traits associated with bakery quality including weight hectoliter, 1000-seed weight, dry and wet gluten, protein, gluten index, falling number, ash and moisture content were measured. As expected, results showed that there are strong correlation between dry and wet gluten and protein content. Genotypic correlation coeficients between wet gluten and other effective traits was divided into direct and indirect effects. Protein content has the highest direct effect on the wet gluten and its indirect effect through all traits except thousand seed weight was positive. Stepwise regression analysis showed that 64% of the total changes in the wet gluten content was justified by protein content.