Grain quality

Blackman, J. A.; Payne, P. I.

doi:10.1007/978-94-009-3131-2_15

Cited by 18 publications

(7 citation statements)

References 14 publications

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“…An effect of Glu‐B1 was not detected, presumably because the effects of 7 + 9 and 14 + 15 at the Glu‐B1 locus in the two parents were not significantly different. Thus the HMW glutenin loci explained about one‐third of the variation, consistent with the results of Blackman and Payne (1987). The second contributor was Glu‐3 and gliadin genes located in chromosomes of groups 1 and 6.…”

Section: Discussionsupporting

confidence: 83%

Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population

Song

Zhou

et al. 2009

Plant Breeding

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Whereas gluten fraction accounts for 30-60% of the variation in wheat bread-making quality, there remains substantial variation determined by non-gluten factors. The objective of this study was to detect new loci for wheat quality. The genetics of sodium dodecyl sulphate-sedimentation volume (Ssd), grain hardness (GH), grain protein content, wet gluten content (WGC) and water absorption (Abs) in a set of 198 recombinant inbred lines derived from two commercial varieties was studied by quantitative trait loci (QTL) analysis. A genetic map based on 255 marker loci, consisting of 250 simple sequence repeat markers and five glutenin loci, Glu-A1, Glu-B1, Glu-D1, Glu-B3 and Glu-D3, was constructed. A total of 73 QTLs were detected for all traits. A major QTL for GH was detected on chromosome 1B and its relative contribution to phenotypic variation was 27.7%. A major QTL for Abs on chromosome 5D explained more than 30% of the phenotypic variation. Variations in Ssd were explained by four kinds of genes. Some QTLs for correlated traits mapped to the same regions forming QTL clusters or indicated pleiotropic effects

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Section: Discussionsupporting

confidence: 83%

Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population

Song

Zhou

et al. 2009

Plant Breeding

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“…The unique rheological properties of doughs made from wheat flour, and hence the characteristics of many wheat-based products, are strongly influenced by the amount and type of storage proteins in wheat endosperms (Shewry & Halford 2002). The concentration of protein, often expressed crudely as a multiple of nitrogen (N) is, therefore, an important criterion of quality when marketing and utilizing wheat (Blackman & Payne 1987).…”

Section: Introductionmentioning

confidence: 99%

Intercropping with pulses to concentrate nitrogen and sulphur in wheat

et al. 2007

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The effects of intercropping wheat with faba bean (Denmark, Germany, Italy and UK) and wheat with pea (France), in additive and replacement designs on grain nitrogen and sulphur concentrations were studied in field experiments in the 2002/03, 2003/04 and 2004/05 growing seasons. Intercropping wheat with grain legumes regularly increased the nitrogen concentration of the cereal grain, irrespective of design or location. Sulphur concentration of the cereal was also increased by intercropping, but less regularly and to a lesser extent compared with effects on nitrogen concentration. Nitrogen concentration (g/kg) in wheat additively intercropped with faba bean was increased by 8% across all sites (weighted for inverse of variance), but sulphur concentration was only increased by 4%, so N:S ratio was also increased by 4%. Intercropping wheat with grain legumes increased sodium dodecyl sulphate (SDS)-sedimentation volume. The effect of intercropping on wheat nitrogen concentration was greatest when intercropping had the most deleterious effect on wheat yield and the least deleterious effect on pulse yield. Over all sites and seasons, and irrespective of whether the design was additive or replacement, increases in crude protein concentration in the wheat of 10 g/kg by intercropping with faba bean were associated with 25?30% yield reduction of the wheat, compared with sole-cropped wheat. It was concluded that the increase in protein concentration of wheat grain in intercrops could be of economic benefit when selling wheat for breadmaking, but only if the bean crop was also marketed effectively

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“…The second limitation is that there is a strong negative correlation between GPC and grain yield; cultivars with high GPC tend to be low yielders. There are, however, exceptional genotypes that combine excellent yield potential and high GPC, probably by a more efficient relocation of nitrogen from senescing tissues to grain, or by a more efficient uptake of nitrate and ammonia from the soil (Blackman and Payne, 1987)…”

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confidence: 99%

Development of PCR‐Based Markers for a High Grain Protein Content Gene from Triticum turgidum ssp. dicoccoides Transferred to Bread Wheat

et al. 2000

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however, exceptional genotypes that combine excellent yield potential and high GPC, probably by a more effi-Grain Protein Content (GPC) of wheat (Triticum aestivum L. and cient relocation of nitrogen from senescing tissues to T. turgidum L.) is important for improved nutritional value and is grain, or by a more efficient uptake of nitrate and ammoalso one of the major factors affecting breadmaking and pasta quality.

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Grain quality

Cited by 18 publications

References 14 publications

Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population

Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population

Intercropping with pulses to concentrate nitrogen and sulphur in wheat

Development of PCR‐Based Markers for a High Grain Protein Content Gene from Triticum turgidum ssp. dicoccoides Transferred to Bread Wheat

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