Record Details


Field	Value

Title	Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

Names	Liu, L. He, Zhonghu Ma, W.J. Liu, J.J. Xia, X.C. Peña-Bautista, R.J.
Date Issued	2009 (iso8601)
Abstract	Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.
Genre	Article
Access Condition	Restricted Access
Identifier	http://hdl.handle.net/10883/2724

ICAR Research Data Repository for Knowledge Management