Wheat breeding for end-product use

Euphytica

Volumn 100, Issue 1-3, 1998, Pages 137-145

  Bushuk, W ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Breeding; End product use; Wheat quality

Indexed keywords

AUSTRALIA; CANADA; CULTIVAR; GENETIC IMPROVEMENT; PLANT BREEDING; QUALITY CONTROL; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0031901485     PISSN: 00142336     EISSN: None     Source Type: Journal    
DOI: 10.1023/a:1018368316547     Document Type: Conference Paper

References (24)

1. Autran, J.C. & G. Galterio, 1989. Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats. II. Protein-quality associations. J Cereal Sci 9: 195-215.
2. Boggini, G., P. Tusa & N.E. Pogna, 1994. Protein composition and breadmaking quality of durum wheat. In: Wheat Kernel Proteins: Molecular and Functional Aspects, pp. 291-293. Universita Degli Studi Delia Tuscia, Viterbo, Italy.
3. Bushuk, W. & D. Leisle, 1988. Nature and inheritance of protein quality in Canadian durum wheat cultivars. In: G. Wittmer (Ed.), The Future of Cereals for Human Feeding and Development of Biotechnological Research, pp. 119-134. Chamber of Commerce, Industry, Handicraft and Agriculture, Foggia, Italy.
4. Damidaux, R., 1979. Nouveaux critères de sélection pour l'amélioration de la qualité du blé dur. Thesis, Université de Sciences et Techniques du Languedoc, Montpellier, France.
5. Finney, K.F. & M.A. Barmore, 1948. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem 25: 291-312.
6. Kaltsikes, P.J., L.E. Evans & W. Bushuk, 1968. A durum-type wheat with high breadmaking quality. Science 159: 211-213.
7. Khelifi, D. & G. Branlard, 1992. The effects of HMW and LMW subunits of glutenin and of gliadins on the technological quality of the progeny from four crosses between poor breadmaking quality and strong wheat cultivars. J Cereal Sci 16: 195-209.
8. Kolster, P., C.F. Krechting & W.M.J. Van Gelder, 1992. Quantification of individual high molecular weight subunits of wheat glutenin using SDS-PAGE and scanning densitometry. J Cereal Sci 15: 49-62.
9. Kolster, P. & J.W. Vereijken, 1993. Evaluating HMW glutenin subunits to improve bread-making quality of wheat. Cereal Foods World 38: 76-82.
10. Marchylo, B.D., O.M. Lukow & J.E. Kruger, 1992. Quantitative variation in high molecular weight subunit 7 in some Canadian wheats. J Cereal Sci 15: 29-38.
11. Matsuo, R.R., 1993. Durum wheat - production and processing. In: Grains and Oilseeds: Handling, Marketing, Processing, pp. 779-807. Canadian International Grains Institute, Winnipeg, Canada.
12. Matsuo, R.R., 1994. Durum wheat: Its unique pasta-making properties. In: W. Bushuk & V.F. Rasper (Eds.), Wheat: Production, Properties and Quality, pp. 167-178. Blackie Academic & Professional, London, UK.
13. Morgunov, A.I., R.J. Peña, J. Crossa & S. Rajaram, 1993. Worldwide distribution of Glu-1 alleles in bread wheat. J Genet & Breed 47(1): 53-60.
14. Ng, P.K.W. & W. Bushuk, 1988. Statistical relationships between high molecular weight subunits of glutenin and breadmaking quality of Canadian-grown wheats. Cereal Chem 65: 408-413.
15. Ng, P.K.W., N.E. Pogna, F. Mellini & W. Bushuk, 1989. Glu-1 allele compositions of the wheat cultivars registered in Canada. J Genet & Breed 43(1): 53-59.
16. Orth, R.A. & W. Bushuk, 1972. A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chem 49: 268-275.
17. Payne, P.I., 1987. The genetical basis of breadmaking quality in wheat. Aspects Appl Biol 15: 79-90.
18. Payne, P.I., K.G. Corfield & J.A. Blackman, 1979. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with breadmaking quality in wheats of related pedigree. Theor Appl Genet 55: 153-159.
19. Payne, P.I., M.A. Nightingale, A.F. Krattiger & L.M. Holt, 1987. The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J Sci Food Agric 40: 51-65.
20. Suchy, J. & H.D. Sapirstein, 1995. A modification of a SDS-gel test for rapid prediction of bread wheat quality. Cereal Foods World 40: 691-692.
21. Sutton, K.H., R.L. Hay & W.B. Griffin, 1989. Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins. J Cereal Sci 10: 113-122.
22. Weegels, P.L., R.J. Hamer & J.D. Schofield, 1996. Functional properties of wheat glutenin (critical review). J Cereal Sci 23: 1-18.
23. Williams, P.C., 1993. The world of wheat. In: Grains and Oil-seeds: Handling, Marketing, Processing, pp. 557-602. Canadian International Grains Institute, Winnipeg, Canada.
24. Zillman, R.R., 1978. Wheat Cultivar Identification by Gliadin Electrophoregrams. M.Sc. Thesis, University of Manitoba, Winnipeg, Canada.