Результаты исследований: Научные публикации в периодических изданиях › статья › Рецензирование
Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions. / Shchukina, L. V.; Pshenichnikova, T. A.; Chistyakova, A. K. и др.
в: Cereal Research Communications, Том 45, № 2, 01.06.2017, стр. 296-306.Результаты исследований: Научные публикации в периодических изданиях › статья › Рецензирование
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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