The breeding for wheat bread making quality represents a great opportunity to incorporate commercial value to agricultural products. Wheat has one of the best relationship between end product quality and farmer earnings. Genetic variability among 22 different genotypes based on bread making quality traits and grain yield and the degree of their association was assessed. This research was performed at Centro Agropecuário da Palma experimental field of Universidade Federal de Pelotas, Capão do Leão (RS), Brazil. The results indicated that it is likely the existence of genetic variability for the assessed traits. BRS 208, Rubi and Safira were the best genotypes for breeding programs aiming at high grain yield and bread making quality. Grain yield showed negative correlation with flour protein content. Thus, grain yield improvement can negatively affect protein content. However, the total protein content did not show a significant correlation with gluten strength, suggesting that the protein in the flour is not efficient for predicting bread making quality. Therefore, selection for grain yield can be performed without affecting bread making quality.
Triticum aestivum, L.; parental selection
