ListarDepartamento de Genética por tema "Alveograph"
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ... -
Genomic Prediction and Genome-Wide Association Studies of Flour Yield and Alveograph Quality Traits Using Advanced Winter Wheat Breeding Material
(MDPI, 2019)Use of genetic markers and genomic prediction might improve genetic gain for quality traits in wheat breeding programs. Here, flour yield and Alveograph quality traits were inspected in 635 F6 winter wheat breeding lines ... -
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
(Elsevier, 2016)At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits intended for use in ...