Breeding for Grain-Quality Traits

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Breeding objectives for quality traits are determined by consumer needs for cereal-based food products, which vary greatly in each region of the world. While traditional products and the processing quality required for them remain important, plant breeders now face new challenges because of the significant changes in consumption patterns. The contribution of wheat and other small grain cereals to a healthy diet draws attention to the starch, phytochemicals, dietary fibre and other components in wheat grains. The increasing complexity of quality demand can be fulfilled if classical and molecular breeding technologies are used together to exploit existing genetic diversity, to generate new variation and to develop new genotypes using efficient pre-breeding methods for commercial breeding programs.

Original languageEnglish
Title of host publicationCereal Grains
Subtitle of host publicationAssessing and Managing Quality: Second Edition
PublisherElsevier Inc.
Pages425-452
Number of pages28
ISBN (Print)9780081007198
DOIs
Publication statusPublished - Jan 19 2017

Keywords

  • Breeding technologies
  • Cereals
  • End-use quality
  • Genetic transformation
  • Protein quality and quantity
  • Starch composition
  • Wheat

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Breeding for Grain-Quality Traits'. Together they form a unique fingerprint.

  • Cite this

    Bedő, Z., Láng, L., & Rakszegi, M. (2017). Breeding for Grain-Quality Traits. In Cereal Grains: Assessing and Managing Quality: Second Edition (pp. 425-452). Elsevier Inc.. https://doi.org/10.1016/B978-0-08-100719-8.00016-4