Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Aug 2005

Ma W, Appels R, Bekes F, Larroque O, Morell M K, Gale K R

Abstract excerpt

Doubled haploid lines (n = 160) from a cross between wheat cultivars 'Cranbrook' (high dough extensibility) and 'Halberd' (low dough extensibility) were grown at three Australian locations. The parents differ at all high- and low-molecular-weight glutenin loci. Dough rheological parameters were m...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Alleles
Share to Epistasis, Genetic
Share to Flour

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Glutens

Share to Haploidy

Share to Quantitative Trait Loci

Share to Triticum

Source

Identifiers

PMID: 15965651
DOI: 10.1007/s00122-005-2001-0

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-15965651-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions.PMID 15965651Read ↗

Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.Semantic proximity Read ↗

Multi-locus genome-wide association study on the rheological traits in wheat flour dough.Semantic proximity Read ↗

Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.).Semantic proximity Read ↗

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.Semantic proximity Read ↗

Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.Semantic proximity Read ↗

The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.Semantic proximity Read ↗

Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat.Semantic proximity Read ↗

Impact of drought on gluten strength and dough rheological properties in durum wheatSemantic proximity Read ↗

Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat.Semantic proximity Read ↗

Genetic control of wheat flour end-use quality and rheology by genome-wide association studies.Semantic proximity Read ↗

Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheatSemantic proximity Read ↗

The genetic control of milling yield, dough rheology and baking quality of wheat.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.