Show simple item record

dc.contributorKumar, Rohiten_US
dc.contributorPal Singh, Rajinderen_US
dc.contributorTsujimoto, Hisashien_US
dc.creatorGarg, Monikaen_US
dc.identifier.citationMonika Garg, Rohit Kumar, Rajinder Pal Singh, Hisashi Tsujimoto. (1/9/2014). Development of an Aegilops longissima substitution line with improved bread-making quality. Journal of Cereal Science, 60 (2), pp. 389-396.en_US
dc.description.abstractThis study focuses on the effect of Aegilops longissima on wheat bread making quality. Chromosome 1Sl disomic addition line of Ae. longissima (DAL1Sl) had significantly higher dough strength, grain hardness, mixographic peak height, band width, and unextractable polymeric protein content compared with wheat. DAL1Sl also had additional glutenin and gliadin proteins contributed by Ae. longissima. The larger size of 1Sl coded HMW-GSs sequenced from DAL1Sl and their phylogenetic similarity to the D-genome-coded subunits were suspected to be one of the major reasons for the increased dough strength of DAL1Sl. To transfer the chromosome 1Sl genes responsible for the good bread-making quality to wheat, we generated a chromosome-specific disomic substitution line [DSL1Sl(1A)] by crossing DAL1Sl with nulli 1A tetra 1B genetic stock and further selection. Grain quality analysis revealed significantly lower grain hardness and significantly higher dough strength, farinograph development time, stability time, gluten index, bread loaf volume, and bread quality score in DSL1Sl(1A), compared with wheat. However, the increased bread loaf volume and quality were not proportional to the relatively higher increases in dough strength and gluten index, indicating importance of other traits influencing bread making quality. The presence of a minor hardness locus on chromosome 1A is speculated.en_US
dc.publisherElsevier (12 months)en_US
dc.sourceJournal of Cereal Science;60,(2014) Pagination 389-396en_US
dc.subjectsubstitution lineen_US
dc.subjectaegilops longissimien_US
dc.subjecthigh-molecular-weight glutenin subunitsen_US
dc.subjectbread-making qualityen_US
dc.titleDevelopment of an Aegilops longissima substitution line with improved bread-making qualityen_US
dc.typeJournal Articleen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerPunjab Agricultural University - PAUen_US
cg.contributor.centerNational Agri-Food Biotechnology Institute - NABIen_US
cg.contributor.centerTottori University, The United Graduate School of Agricultural Sciences - Tottori - UGSoASen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.projectCommunication and Documentation Information Services (CODIS)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.isijournalISI Journalen_US
dc.identifier.statusTimeless limited accessen_US
cg.journalJournal of Cereal Scienceen_US

Files in this item


There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

DSpace software copyright © 2002-2016  DuraSpace
MELSpace content providers and partners accept no liability to any consequence resulting from use of the content or data made available in this repository. Users of this content assume full responsibility for compliance with all relevant national or international regulations and legislation.
Theme by 
Atmire NV