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Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere ...
Effects of high molecular weight glutenin subunits on wheat quality by Aroona and its near-isogenic lines
Objective: The effects of high molecular weight glutenin subunits (HMW-GS) on dough properties, quantity of gluten protein fractions, and bread-making quality were determined under the same genetic background of low molecular ...
Marker-assisted selection of HMW-Glutenin 1Dx5+1Dy10 gene and 1B/1R translocation for improving industry quality in common wheat
Glutenin subunits play an important role in determining processing quality in common wheat. In this study, a total of 125 BC2F4 lines derived from four populations by marker-assisted backcrossing, with Yumai 34, Gaocheng ...