Abstract
Advances in the genetic mapping of wheat, the molecular interpretation of flour processing traits and large-scale sequencing of genes expressed in endosperm tissue are currently converging to define the genes that under-pin key quality traits. In order to achieve this, accurate definitions of a phenotype such as dough extensibility are essential and in this paper a molecular /genetic analysis of this trait is presented. Studies carried out on the small-scale Mixograph have provided the data to indicate that the mixing action in this system develops the dough through multiple elongate-rupture-relax cycles of the flour/water mixture. The measurement can be used to define a variable we refer to as “M-extensibility”, a measure very closely related to the traditional extensibility measurement and most likely a sub-component of this “classical” assessment. Analyses based on molecular genetic maps have shown that both LMW and HMW glutenin loci most likely account for significant variation in M-extensibility. In addition, it is evident that genes on chromosome 2 also contribute and work is in progress to characterize these genes. The possibility will be discussed that new seed storage protein genes being discovered from the analysis of 5,000 cDNA’s from endosperm tissue (8–12 days post anthesis) have a role to play in M-extensibility.
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Appels, R., Gras, P., Clarke, B.C., Anderssen, R., Wesley, I., Békés, F. (2001). Molecular Genetic Studies on Processing Traits of Wheat Flour. In: Bedö, Z., Láng, L. (eds) Wheat in a Global Environment. Developments in Plant Breeding, vol 9. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-3674-9_6
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DOI: https://doi.org/10.1007/978-94-017-3674-9_6
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