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Acta Agron Sin ›› 2006, Vol. 32 ›› Issue (11): 1663-1670.

• ORIGINAL PAPERS • Previous Articles     Next Articles

Early Generation Selection of Gluten Strength in Common Wheat

ZHANG Yong1,ZHANG Li-Ping1,YAN Jun1 2,ZHANG Yan1,WANG De-Sen1,LIU Jian-Jun3,HE Zhong-Hu1 4 *   

  1. 1Institute of Crop Sciences /National Wheat Improvement Center/ The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 100081; 2Cotton Research Institute, Chinese Academy of Agricultural Sciences, Anyang 455112, Henan; 3Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, Shandong; 4CIMMYT China Office, Beijing 100081, China
  • Received:2006-01-23 Revised:1900-01-01 Online:2006-11-12 Published:2006-11-12
  • Contact: HE Zhong-Hu

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Abstract: Most of the Chinese wheat (Triticum. aestivum L.) cultivars are characterized by weak gluten strength, which are not suitable for Chinese main food including dry white Chinese noodles and steamed bread using mechanized methods. The major objective for quality wheat breeding currently in nor

Key words: Common wheat (Triticum aestivum L.), SDS sedimentation value, Mixing time, Heritability, Early generation selection

CLC Number: 

  • S512
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