Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was p...

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Bibliographic Details
Main Authors: Mann, G., Diffey, Simon, Cullis, B., Azanza, F., Martin, D., Kelly, A., McIntyre, L., Schmidt, A., Ma, W., Nath, Z., Kutty, I., Leyne, P., Rampling, L., Quail, K., Morell, M.
Format: Journal Article
Published: Springer 2009
Online Access:http://hdl.handle.net/20.500.11937/30555

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