Article
Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength.
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Nov 2003
Butow B J, Ma W, Gale K R, Cornish G B, Rampling L, Larroque O, Morell M K, Békés F
Abstract excerpt
High-molecular-weight glutenin subunits (HMW-GS) are important determinants of wheat dough quality as they confer visco-elastic properties to the dough required for mixing and baking performance. With this important role, the HMW-GS alleles are key markers in breeding programs. In this work, we present the use of a PCR marker initially designed to discriminate Glu1 Bx7 and Glu1 Bx17 HMW-GS. It was discovered that...
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