Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat-Reference-Cited by-同舟云学术

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Published:2011 Issue:3 Volume:61 Page:281-287
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Ito Miwako¹,Fushie Sachiko²,Maruyama-Funatsuki Wakako³,Ikeda Tatsuya M.⁴,Nishio Zenta¹,Nagasawa Koichi¹,Tabiki Tadashi¹,Yamauchi Hiroaki¹

Affiliation:

1. National Agricultural Research Center for Hokkaido Region, Memuro Research Station

2. Obihiro University of Agriculture and Veterinary Medicine

3. National Agricultural Research Center for Hokkaido Region

4. National Agricultural Research Center for Western Region

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

http://www.jstage.jst.go.jp/article/jsbbs/61/3/61_3_281/_pdf

Reference33 articles.

1. American Association of Cereal Chemists (1995) Approved methods of the AACC, Method 10-09, The Association, St. Paul, MN.

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

3. Bushuk, W. (1980) The baking potential of Glenlea wheat. Can. J. Plant Sci. 60: 737–739.

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

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