Table 4.

Dough rheological properties of the four winter triticale groups from the F7 and F8 generations from field experiments, harvested in 2010 and 2011, respectively.

Character	Glu-Sec	Glu-Sec + Tm	Glu-Sec + 1D	Glu-Sec + 1D + Tm
F7 (2009/2010)
Micro-Farinograph parameters
Water absorption (g/100 g)	66.6 a,*	68.1 b	67.8 b	68.9 b
Dough development time (min)	1.0 a	1.4 a,b	1.4 b	1.8 b
Dough stability (min)	1.2 a	1.7 b	1.6 b	2.2 c
Degree of softening (BU)	196 a	164 b	172 b	161 b
Reomixer parameters
Area under line (IHTP)	6.7 a	11.6 b	13.6 b	22.5 c
Time 1–2 (RM4) (min)	1.21 a	1.54 a,b	1.98 b	3.10 c
Peak time (RM6) (min)	2.59 a	3.50 b	3,84 b	4.41 c
Peak height (RM8) (cm)	1.52 a	2.24 b	3.13 c	4.30 d
Bandwidth at 10 min (RM11)	1.28 a	1.46 b	1.79 b	1.97 b
SMS/Kieffer rig parameters
Resistance at peak extensibility (Rmax)	10.0 a	12.5 b	16.2 c	23.4 d
Max.dough extension (Ext) (mm)	5.1 a	8.1 b	12.2 c	12.9 c
Area under Rmaxvs. Ext curve (Area)	41.9 a	79.5 b	129.1 c	188.6 d
Rmax/Ext (g/mm)	1.90 a	1.58 b	1.32 b	1.81 a
F8 (2010/2011)
Micro-Farinograph parameters
Water absorption (g/100g)	65.1 a	67.9 b	67.2 b	68.1 b
Dough development time (min)	0.9 a	1.3 a	1.4 a	1.7 b
Dough stability (min)	1.1 a	1.6 b	1.7 b	1.9 b
Degree of softening (BU)	211 a	178 b	181 b	168 b
Reomixer parameters
Area under line (IHTP)	6.5 a	10.0 b	12.1 b	21.3 c
Time 1–2 (RM4) (min)	1.06 a	1.46 b	1.79 b	2.83 c
Peak time (RM6) (min)	2.12 a	2.74 b	3.41 c	3.80 c
Peak height (RM8) (cm)	1.78 a	2.41 b	2.76 b	4.12 c
Bandwidth at 10 min (RM11)	1.23 a	1.44 a	1.71 b	1.88 b
SMS/Kieffer rig parameters
Resistance at peak extensibility (Rmax)	8.8 a	11.6 b	16.3 c	20.4 d
Max. dough extension (Ext) (mm)	4.7 a	7.2 b	11.6 c	12.0 c
Area under Rmaxvs. Ext curve (Area)	36.5 a	67.9 b	114.3 c	156.4 d
Rmax/Ext (g/mm)	1.87 a	1.61 a	1.36 b	1.70 a

^*Different letters means significant difference at the p < 0.05 level within the same parameter for particular generations;

BU, Brabender units.