2001
DOI: 10.1046/j.1439-0523.2001.00552.x
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Genetic analysis of bread‐making quality in wheat and spelt

Abstract: Bread-making quality in wheat and spelt re¯ects the combination of several, mostly quantitatively inherited parameters. The aim was to ®nd molecular markers linked to quantitative trait loci (QTL) for quality parameters. Zeleny sedimentation values (Zel), protein (Prot), kernel hardness (KH) and 1000-kernel weight (TKW) of 226 F 5 recombinant inbred lines (RILs) from a cross between wheat and spelt were assessed in dierent environments. The dough properties of 204 RILs were assessed with an alveograph. Based o… Show more

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Cited by 120 publications
(105 citation statements)
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References 27 publications
(27 reference statements)
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“…In addition, genotyping of those markers was laborious and time-consuming. Compared to earlier genetic maps based on SSR and AFLP markers (Groos et al 2003;Hao et al 2003;Sun et al 2010;Xue et al 2008;Zanetti et al 2001;Huang et al 2006) the present map contained mainly SNP markers (86%) and was obtained by using an Infinium iSelect 9 K SNP beadchip array. It comprised 2575 markers spanning 5008.3 cM, with an average distance of 1.9 cM between adjacent markers.…”
Section: Discussionmentioning
confidence: 69%
“…In addition, genotyping of those markers was laborious and time-consuming. Compared to earlier genetic maps based on SSR and AFLP markers (Groos et al 2003;Hao et al 2003;Sun et al 2010;Xue et al 2008;Zanetti et al 2001;Huang et al 2006) the present map contained mainly SNP markers (86%) and was obtained by using an Infinium iSelect 9 K SNP beadchip array. It comprised 2575 markers spanning 5008.3 cM, with an average distance of 1.9 cM between adjacent markers.…”
Section: Discussionmentioning
confidence: 69%
“…GPC, particularly glutenin and gliadin content is controlled by a complex genetic system and is strongly affected by the environment. It is an important factor for pasta-making and baking quality and is strongly correlated with WGC, DT, ABS, and ZEL (Zanetti et al 2001;Nelson et al 2006;Suprayogi et al 2009;Li et al 2011). KH, one of the most important determinants of milling yield, has profound effects on the milling, baking and enduse quality of bread wheat ).…”
Section: Introductionmentioning
confidence: 99%
“…Additive effect QTL were first identified and epistatic interactions among these additive QTL were then estimated (Zanetti et al 2001). However, this approach usually leaves out many QTL that may have no additive effects, but influence the trait only through epistatic interactions or QTL )environment interactions (QEs) (Ma et al 2005(Ma et al , 2007Rebetzke et al 2007).…”
mentioning
confidence: 99%