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

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

Genome - 1 Jun 2011

Tsilo Toi J, Simsek Senay, Ohm Jae-Bom, Hareland Gary A, Chao Shiaoman, Anderson James A

Abstract excerpt

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the...

Read the complete abstract on PubMed

Topics

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

Share to Bread
Share to Breeding

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Chromosomes, Plant

Share to Endosperm

Share to Glutens

Share to Molecular Weight

Share to Triticum

Source

Identifiers

PMID: 21615298
DOI: 10.1139/g11-012

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.PMID 21615298Read ↗

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 ↗

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 ↗

Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based productsSemantic proximity Read ↗

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

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

Mixed-model QTL mapping for kernel hardness and dough strength in bread wheat.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 ↗

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 ↗

Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat.Semantic proximity Read ↗

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

QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties.Semantic proximity Read ↗

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