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Article

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

BMC genomics - 19 May 2026

Zhang Yang, Jia Yuwei, Wang Mengyun, Li Yulu, Tan Xiaodi, Li Xiaoli, Jiang Lanfang, Wang Min, Ji Hutai, Ma Xiaofei

Abstract excerpt

BACKGROUND: The rheological properties of wheat dough exert a profound influence on the baking process and the quality of the final food products. Previous studies have partially elucidated the genetic basis of wheat flour rheological characteristics; however, multi-locus genome-wide association studies (ML-GWAS) investigating these traits under multi-year single-location field trials remain scarce and have...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 42157080
DOI: 10.1186/s12864-026-12956-9
PMCID: PMC13352755

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