Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-based DNA markers and published references. From 1930 to 2000 grain protein content decreased by −0.030% y−1, or in relative terms by −0.21% y−1, but the protein produced per hectare increased by 0.39% y−1. Alveographic tests revealed significant changes in dough rheological properties. Dough strength (W) and tenacity (P) increased at relative rates of 1.38% y−1 and 0.99% y−1, respectively, while dough extensibility (L) decreased by −0.46% y−1, r...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...
In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduc...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...
AbstractGenetic gains in quality traits were assessed in grain samples from 4 field experiments invo...
AbstractGenetic gains in quality traits were assessed in grain samples from 4 field experiments invo...
The allelic variation of high molecular weight glutenins as principal determinants of bread quality ...
The allelic variation of high molecular weight glutenins as principal determinants of bread quality ...
Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the a...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the a...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
The original publication can be found at www.springerlink.comImproving the end-use quality of wheat ...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...
In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduc...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...
AbstractGenetic gains in quality traits were assessed in grain samples from 4 field experiments invo...
AbstractGenetic gains in quality traits were assessed in grain samples from 4 field experiments invo...
The allelic variation of high molecular weight glutenins as principal determinants of bread quality ...
The allelic variation of high molecular weight glutenins as principal determinants of bread quality ...
Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the a...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
The storage proteins influence technological quality value of grain wheat, dough quality traits and ...
Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the a...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the ...
The original publication can be found at www.springerlink.comImproving the end-use quality of wheat ...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...
In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduc...
The technological quality of wheat flour is defined by a range of dough characteristics relevant to ...