The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits

Author:

Oury François-Xavier,Chiron Hubert,Faye Annie,Gardet Olivier,Giraud Alex,Heumez Emmanuel,Rolland Bernard,Rousset Michel,Trottet Maxime,Charmet Gilles,Branlard Gérard

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Genetics,Agronomy and Crop Science

Reference53 articles.

1. Ahmad M, Griffin WB, Sutton KH (2001) Assessment of genetic variability in glutenin and gliadin quantified by size exclusion (SE) HPLC as a measure of bread making quality in wheat. J Genet Breed 55:75–82

2. American Association of Cereal Chemists (1995) Approved methods of the AACC. The association, St Paul

3. Axford DWE, McDermott EE, Redman DG (1978) Small-scale tests for bread-meaking quality milling. Feed Fert 66(5):18–20

4. Beasley HL, Uthayakumaran S, Stoddart FL, Partridge SJ, Daqiq L, Chong P, Békés F (2002) Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem 79(2):301–307

5. Branlard G, Dardevet M (1985a) Diversity of grain protein and bread wheat quality. I. Correlation between gliadin bands and flour quality characteristics. J Cereal Sci 3:329–343

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