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Article

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

Journal of the science of food and agriculture - 1 Dec 2017

Langner Monika, Krystkowiak Karolina, Salmanowicz Bolesław P, Adamski Tadeusz, Krajewski Paweł, Kaczmarek Zygmunt, Surma Maria

Abstract excerpt

BACKGROUND: The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. RESULTS: Flour quality, Reomixer (Reologica...

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Alleles
Bread
Cooking
Glutens
Haploidy

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Quantitative Trait Loci

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PMID: 28429474
DOI: 10.1002/jsfa.8385

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