Breeding for breadmaking quality using old hungarian wheat varieties

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Due to their broad population diversity, old wheat varieties or landraces play an important role in increasing the genetic variability of agronomic traits. On these grounds, an analysis was made of the high molecular weight (HMW) glutenin subunit composition of the old Hungarian wheat variety Bankuti 1201. It was found that several genotypes with differing breadmaking qualities can be distinguished for this character. When using old varieties in breeding, it is possible to broaden the genetic background of characters responsible for breadmaking quality by separating the populations. A more detailed analysis of the protein composition of germplasm created in this way will be required to obtain a better understanding of this complex character for its conscious introduction into breeding programmes.

Original languageEnglish
Pages (from-to)179-182
Number of pages4
JournalEuphytica
Volume100
Issue number1-3
Publication statusPublished - 1998

Fingerprint

breadmaking quality
Triticum
Breeding
wheat
breeding
Population
Molecular Weight
Genotype
glutenins
protein composition
agronomic traits
genetic background
landraces
germplasm
molecular weight
genetic variation
Proteins
genotype
Genetic Background
glutenin

Keywords

  • Breadmaking quality
  • HMW glutenin subunits
  • Wheat

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Horticulture
  • Plant Science

Cite this

Breeding for breadmaking quality using old hungarian wheat varieties. / Bedő, Z.; Vida, G.; Láng, L.; Karsai, I.

In: Euphytica, Vol. 100, No. 1-3, 1998, p. 179-182.

Research output: Contribution to journalArticle

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