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The genetic control of milling yield, dough rheology and baking quality of wheat.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 May 2006

Kuchel H, Langridge P, Mosionek L, Williams K, Jefferies S P

Abstract excerpt

Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars 'Trident' and 'Molineux' has been used to construct a...

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PMID: 16550398
DOI: 10.1007/s00122-006-0252-z

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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