|Glutenin Allelic Variation and 1AL.1RS Effects on Dough Rheological Properties of Wheat Grown in Irrigated and Rainfed Environments|
|Written by Patrick F. Byrne|
|Wednesday, 07 January 2009 14:32|
Abstract: Wheat (Triticum aestivum L.) glutenin allelic variation and the presence of the 1AL.1RS wheat-rye (Secale cereale L.) translocation play important roles in determining wheat end-use quality. The objective of this research was to evaluate the effects of glutenin alleles and 1AL.1RS on dough mixing properties of 189 recombinant inbred lines from the cross TAM 107-R7/
We gratefully acknowledge financial support from the Colorado Agricultural Experiment Station, USDA-CSREES Special Research Grants 2003-34205-13636 and 2006-34205-17358 and the Ford Foundation International Fellowships Program. We appreciate Brad Seabourn from USDA-ARS, Manhattan, Kansas for his suggestions on Mixograph analysis.