Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different <i>Glu-B3</i> alleles-Reference-Cited by-同舟云学术

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

Published:2015 Issue:3 Volume:65 Page:241-248
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Ito Miwako¹,Maruyama-Funatsuki Wakako²,Ikeda Tatsuya M.²,Nishio Zenta³,Nagasawa Koichi¹,Tabiki Tadashi¹

Affiliation:

1. NARO Hokkaido Agricultural Research Center, Memuro Research Station

2. NARO Western Region Agricultural Research Center

3. Ministry of Agriculture, Forestry and Fisheries

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/65/3/65_241/_pdf

Reference38 articles.

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3. Branlard, G. and M. Dardevet (1985) Diversity of grain proteins and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics. J. Cereal Sci. 3: 345–354.

4. Branlard, G., M. Dardevet, R. Saccomano, F. Lagoutte and J. Gourdon (2001) Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica 119: 59–67.

5. Campbell, W.P., C.W. Wrigley, P.J. Cressey and C.R. Slack (1987) Statistical correlations between quality attributes and grain protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem. 64: 293–299.

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