Authors:
L.V. ShchukinaInstitute of Cytology and Genetics SB RAS, 630090, Novosibirsk, Russia

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T.A. PshenichnikovaInstitute of Cytology and Genetics SB RAS, 630090, Novosibirsk, Russia

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A.K. ChistyakovaInstitute of Cytology and Genetics SB RAS, 630090, Novosibirsk, Russia

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E.K. KhlestkinaInstitute of Cytology and Genetics SB RAS, 630090, Novosibirsk, Russia
Novosibirsk State University, 630090, Novosibirsk, Russia

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A. BörnerLeibniz Institute of Plant Genetics and Crop Plant Research (IPK), D-06466, Gatersleben, Germany

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Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BL, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed.

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Cereal Research Communications
Language English
Size A4
Year of
Foundation
1973
Volumes
per Year
1
Issues
per Year
4
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0133-3720 (Print)
ISSN 1788-9170 (Online)