Abstract:Wheat (Triticum aestivum L.) breeding involves improvement of a wide range of traits. However, selection for these traits is only acceptable if the end use quality of the wheat is not compromised. In hard red spring wheat, the predominant end use of flour is bread. In this study, milling and baking quality characteristics were compared in the hard red spring wheat ‘Apogee’ and a near-isogenic line of Apogee (‘A30’) that contains a spontaneous segmental deletion of the long arm of chromosome arm 3DL that is ass… Show more
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