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Chromosomal Control of Flour Properties in Three Substitution Sets of Common Wheat ( Triticum aestvum L.) 1
Author(s) -
Welsh J. R.,
Watson C. A.,
Green C. W.
Publication year - 1968
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1968.0011183x000800010023x
Subject(s) - biology , common wheat , substitution (logic) , chromosome , agronomy , horticulture , botany , genetics , food science , gene , computer science , programming language
Three sets of hard red spring wheat substitution lines were subjected to milling and baking tests. The variety 'Chinese Spring' was used as the common genetic background and the donor varieties were 'Thatcher', 'Hope', and 'Timstein'. In the Thatcher set only chromosome 2A changed any of the properties evaluated. Eleven Hope chromosomes produced some changes with major effects in baking attributed to 2B. Sixteen Timstein chromosomes resulted in altered flour properties with 3B and 6B being the most important.