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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 ...
Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality
Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters ...
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
Prediction of end-use quality using parameters from simple testing instruments as Mixograph is critical for efficient selectionin breeding programs for wheat (Triticum aestivum L.) quality improvement. In this study, 241 ...
Utilization of Yecora F70 and its derivatives in Chinese wheat quality improvement
An important objective in wheat breeding is to improve bot h processing quality and yield potential . Using high quality germplasm Yecora F70 int roduced f rom International Maize and Wheat Improvement Center (CIMMYT) , ...