Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties.

ABSTRACT: Most bread wheat is consumed after processing, which mainly depends on the quantity and quality of protein in the grain. Storage protein content and composition particularly influence the end use quality of milled grain products. Storage proteins are components of the gluten network that confer dough viscoelasticity, an essential property for processing. To explore grain storage protein diversity, 75 bread wheat accessions were grown with two replicates each at two locations. Grains were harvested at maturity and samples were phenotyped for each site and each replicate plant. Grain hardness, thousand-kernel weight and grain nitrogen content were measured. The protein composition of flour from each replicate was characterised by reverse phase-high performance liquid chromatography (RP-HPLC)

SUBMITTER: Lavoignat M 

PROVIDER: S-EPMC9792726 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature