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The study was carried out in randomized block design with 20 advanced lines with soft grain structure by developed Eskişehir Agricultural Research Institute and 4 standard wheat genotypes in Hamidiye and Karabayır locations of Eskişehir Province in the 2014-2015 growing period. The solvent retention capacity (SRC) tests (sodium carbonate (5%), sucrose (50%), lactic acid (5%) and distilled water) and gluten performance index (GPI) were investigated for 20 lines and 4 standard varieties in the study. According to the results of the analysis of variance regarding SRC tests and GPI, the differences between the genotypes, locations and their interaction averages were found to be statistically significant. The fact that the size of the variation between locations is higher than the genotype and interaction variances indicates that there are significant differences between the locations selected for the study, and the low interaction variance shows that the locations are correctly selected for the studied genotypes and their number is sufficient. For SRC tests used in soft wheat milling and biscuit quality determination, it was determined that the genotype and location effects were greater than the genotype x location interaction effects. The mean values of genotypes ranged between 86.68% and 112.83% for lactic acid SRC, 79.95% and 89.29% for sucrose SRC, 79.52% and 94.83% for sodium carbonate SRC and 58.18% to 65.14% for water SRC. The genotypes taken into the study in terms of GPI had averages varying between 0.49 and 0.66. Considering the obtained SRC tests and GPI reference values, it was determined that BİS-19 could be the line with the best biscuit performance. The BİS-2, BİS-11, BİS-13 and BİS-16 were other promising lines for biscuit quality performances. In addition, BİS-9, BİS-17, BİS-22 and BİS-8 have been promising lines that can be evaluated in breeding studies for biscuit quality. [ABSTRACT FROM AUTHOR]

Background and objectives: Gluten development of wheat flour under a limited amount of water is essential for dough sheeting and cutting in preparation of noodle, and for cooking and textural properties of noodles. Soft wheat flour of relatively high gluten strength, low damaged starch content, and low water absorption could be suitable for the requirement. The study was aimed at exploring the potential uses of solvent retention capacity (SRC) test for evaluation of soft wheat flour quality for making white‐salted noodles. Findings: Ten soft wheat varieties exhibited large differences in SRC values. Lactic acid SRC and gluten performance index (GPI) showed significant correlations with weight gain and firmness of the cooked noodles. Among the flour characteristics, GPI appeared to be the best predictor of cooked noodle firmness, with the highest correlation coefficient (r = 0.96, p < 0.010). Conclusions: Flour SDS sedimentation volume, lactic acid SRC, and GPI were significantly correlated with weight gain and texture of cooked noodle. Soft wheat flours with GPI >0.60 were found to be suitable for making white‐salted noodles. Significance and novelty: Solvent retention capacity analysis could be successfully applied for selecting soft wheat cultivars suitable for white‐salted noodles. For this sample set, among the flour quality parameters, GPI was the most reliable predictor for firmness of cooked noodles and could be effectively used for identification of noodle wheat varieties and grains by wheat breeding programs and noodle manufacturers. [ABSTRACT FROM AUTHOR]