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Article

Hybrid wheat: quantitative genetic parameters and heterosis for quality and rheological traits as well as baking volume.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Apr 2022

Schwarzwälder Lea, Thorwarth Patrick, Zhao Yusheng, Reif Jochen Christoph, Longin C Friedrich H

Abstract excerpt

KEY MESSAGE: Heterosis effects for dough quality and baking volume were close to zero. However, hybrids have a higher grain yield at a given level of bread making quality compared to their parental lines. Bread wheat cultivars have been selected according to numerous quality traits to fulfill the requirements of the bread making industry. These include beside protein content and quality also rheological traits...

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Identifiers

PMID: 35112144
DOI: 10.1007/s00122-022-04039-6
PMCID: PMC9033736

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