Effects of Subunits Recombinaition on Dough Rheological Properties in Wheat

doi:10.7668/hbnxb.2011.02.029

Abstract

Abstract: A second filial generation population made by two wheat parents containing different HWM-GS and subunit combinations were used to study the relations between subuints,subunit combinations and dough stable time, developing time in 1 B loci and I D loci+The results indicated that the differences of above mentioned qualicharaeters of different subunits and subunit combinations were obvious.Extreme significant positive correlations between stable time,developing time and quality scores of subunit combinations were observed. According to variance analysis,the differences of dough developing time and stable time among subunits and subunit combinations were all Extreme significant.The interaction effects of subunits for developing time and stable time in 1 B loci and 1 D loci were extreme significant and significant individually.

Key words: Wheat, HMW-GS, Subunit combination, Quality character

CLC Number:

S12.103.3

ZHANG Shu-hua, YANG Xue-ju, ZHANG Cai-ying. Effects of Subunits Recombinaition on Dough Rheological Properties in Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2011, 26(2): 133-137. doi: 10.7668/hbnxb.2011.02.029.

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