BRS TR013 - a soft wheat cultivar for the Brazilian Cerrado region

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Vanoli Fronza

schoolEmbrapa Trigo, Núcleo Avançado de Pesquisa de Trigo Tropical, Rua Afonso Rato, 1301, 38060-040, Uberaba, MG, Brazil

person Joaquim Soares Sobrinho

schoolEmbrapa Trigo, Núcleo Avançado de Pesquisa de Trigo Tropical, Rua Afonso Rato, 1301, 38060-040, Uberaba, MG, Brazil

person Martha Zavariz de Miranda

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Ricardo Lima de Castro

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Pedro Luiz Scheeren

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Jorge Henrique Chagas

schoolEmbrapa Cerrados, BR 020 km 18, s/n, 73301-970, Brasília, DF, Brazil

person Julio Cesar Albrecht

schoolEmbrapa Cerrados, BR 020 km 18, s/n, 73301-970, Brasília, DF, Brazil

person João Leodato Nunes Maciel

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Luciano Consoli

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

person Gisele Abigail Montan Torres

schoolEmbrapa Trigo, Rodovia BR 285 km 294, s/n, 99001-970, Passo Fundo, RS, Brazil.

Region/Location	State	Altitude (m)	Latitude	Longitude	Number of trials
Region/Location	State	Altitude (m)	Latitude	Longitude	2021	2022
Wheat growing region 4 (irrigated condition)					3	3
Uberaba	MG	1000	19º 32’ 40’’ S	47° 46’ 04’’ W	1	1
Planaltina	DF	990	15° 35’ 36’’ S	47° 43’ 30’’ W	1	1
Luis Eduardo Magalhães	BA	710	12° 05’ 20’’ S	45° 42’ 36’’ W	1	-
São Gotardo	MG	1150	19° 11’ 49’’ S	46° 10’ 08’’ W	-	1

Cultivar	2021		%¹	2022		%¹	Mean		%¹
BRS TR013	5,878	a B	98.9	7,227	a A	100.7	6,553	a	100
BRS 264 (C)	6,077	a B	102.3	7,431	a A	103.6	6,754	a	103
BRS 394 (C)	6,118	a B	103.0	7,434	a A	103.6	6,776	a	103
TBIO Alpaca (C)	5,810	a B	97.8	6,809	a A	94.9	6,310	a	96
ORS Vintecinco (C)	5,761	a B	97.0	7,022	a A	97.9	6,391	a	98
Cm²	5,942		100.0	7,174		100.0	6,558		100

Trait	BRS TR013	ORS Vintecinco	TBIO Alpaca
Wheat grain
Test weight (TW, in kg hL^-1)	82.30 ± 1.58	81.50 ± 2.52	82.46 ± 1.45
Thousand-kernel weight (TKW, in g)	38.3 ± 5.3	35.9 ± 2.3	31.3 ± 1.5
Hardness Index (HI)	22 ± 10	33 ± 3	29 ± 3
Category	Very soft (10-24)	Soft (25-34)	Soft (25-34)
Wheat flour (Quadrumat Senir Mill)
Flour yield (FI, in %)	55.93 ± 4.74	55.32 ± 2.30	54.19 ± 1.97
Break flour yield (BFY, in %)	44.29 ± 4.28	44.47 ± 0.82	43.78 ± 1.15
Damaged starch (DS, %) - SDMatic¹	2.60 ± 0.18	2.93 ± 0.45	2.72 ± 0.07
Flour color (Minolta)
L* value (lightness)	95.41 ± 0.06	95.10 ± 0.41	94.86 ± 0.30
b* value (+: yellow color)	8.20 ± 1.00	7.83 ± 0.46	8.48 ± 0.61
Alveography (Chopin)¹
Gluten strength (W × 10^-4J)	143 ± 49	217 ± 78	230 ± 30
Tenacity/Extensibility ratio (P/L)	0.20 ± 0.03	0.27 ± 0.09	0.27 ± 0.10
Elasticity index	48 ± 8	56 ± 9	59 ± 9
Solvent retention capacity (SRC)¹
Water	53.0 ± 1.4	56.7 ± 2.1	54.5 ± 2.1
Sodium carbonate (Na₂Co₃)	72.1 ± 2.8	76.5 ± 3.9	74.2 ± 4.5
Sucrose	88.5 ± 4.6	92.1 ± 4.6	89.5 ± 4.9
Lactic acid	137.4 ± 21.6	143.2 ± 21.2	142.4 ± 22.3
Physical characteristics of biscuits¹
Diameter (D, in mm)	38.8 ± 0.7	36.4 ± 3.8	36.7 ± 1.2
Thickness (T, in mm)	7.3 ± 0.7	7.9 ± 1.0	7.8 ± 0.4