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Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions. / Shchukina, L. V.; Pshenichnikova, T. A.; Chistyakova, A. K. et al.

In: Cereal Research Communications, Vol. 45, No. 2, 01.06.2017, p. 296-306.

Research output: Contribution to journal › Article › peer-review

Harvard

Shchukina, LV, Pshenichnikova, TA, Chistyakova, AK, Khlestkina, EK & Börner, A 2017, 'Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions', Cereal Research Communications, vol. 45, no. 2, pp. 296-306. https://doi.org/10.1556/0806.45.2017.012

APA

Shchukina, L. V., Pshenichnikova, T. A., Chistyakova, A. K., Khlestkina, E. K., & Börner, A. (2017). Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions. Cereal Research Communications, 45(2), 296-306. https://doi.org/10.1556/0806.45.2017.012

Vancouver

Shchukina LV, Pshenichnikova TA, Chistyakova AK, Khlestkina EK, Börner A. Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions. Cereal Research Communications. 2017 Jun 1;45(2):296-306. doi: 10.1556/0806.45.2017.012

Author

Shchukina, L. V. ; Pshenichnikova, T. A. ; Chistyakova, A. K. et al. / Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions. In: Cereal Research Communications. 2017 ; Vol. 45, No. 2. pp. 296-306.

BibTeX

@article{c011f39d5fe44c979a12d877fbb463ab,
title = "Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions",
abstract = "Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BS, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed.",
keywords = "Aegilops markgrafii, Bread wheat, Flour particle size, Gluten content in grain, Introgressions, Physical and mixing properties of dough, Vitreousness of grain, physical and mixing properties of dough, QTL ANALYSIS, introgressions, GENETIC-ANALYSIS, QUALITY, MICROSATELLITE, bread wheat, flour particle size, PROTEIN-CONTENT, DURUM-WHEAT, LEAF RUST, gluten content in grain, RESISTANCE, vitreousness of grain, TRAITS, MAP",
author = "Shchukina, {L. V.} and Pshenichnikova, {T. A.} and Chistyakova, {A. K.} and Khlestkina, {E. K.} and A. B{\"o}rner",
year = "2017",
month = jun,
day = "1",
doi = "10.1556/0806.45.2017.012",
language = "English",
volume = "45",
pages = "296--306",
journal = "Cereal Research Communications",
issn = "0133-3720",
publisher = "Cereal Research Non-Profit Company",
number = "2",

}

RIS

TY - JOUR

T1 - Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions

AU - Shchukina, L. V.

AU - Pshenichnikova, T. A.

AU - Chistyakova, A. K.

AU - Khlestkina, E. K.

AU - Börner, A.

PY - 2017/6/1

Y1 - 2017/6/1

N2 - Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BS, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed.

AB - Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BS, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed.

KW - Aegilops markgrafii

KW - Bread wheat

KW - Flour particle size

KW - Gluten content in grain

KW - Introgressions

KW - Physical and mixing properties of dough

KW - Vitreousness of grain

KW - physical and mixing properties of dough

KW - QTL ANALYSIS

KW - introgressions

KW - GENETIC-ANALYSIS

KW - QUALITY

KW - MICROSATELLITE

KW - bread wheat

KW - flour particle size

KW - PROTEIN-CONTENT

KW - DURUM-WHEAT

KW - LEAF RUST

KW - gluten content in grain

KW - RESISTANCE

KW - vitreousness of grain

KW - TRAITS

KW - MAP

UR - http://www.scopus.com/inward/record.url?scp=85020412027&partnerID=8YFLogxK

U2 - 10.1556/0806.45.2017.012

DO - 10.1556/0806.45.2017.012

M3 - Article

AN - SCOPUS:85020412027

VL - 45

SP - 296

EP - 306

JO - Cereal Research Communications

JF - Cereal Research Communications

SN - 0133-3720

IS - 2

ER -

ID: 10185230