000			03136nab a22004577a 4500
999			_c22310 _d22310
001			G447685
003			MX-TxCIM
005			20240919021143.0
008			210831s2001 xxk|||p|op||| 00| 0 eng d
022			_a1439-0523 (Online)
024	8		_ahttps://doi.org/10.1046/j.1439-0523.2001.00651.x
040			_aMX-TxCIM
041			_aeng
072		0	_aF01
072		0	_aF30
090			_aCIS-2706
100	1		_9341 _aTrethowan, R.M.
245	1	4	_aThe effect of indirect tests for grain quality on the grain yield and industrial quality of bread wheat
260			_aUnited Kingdom : _bWiley, _c2001.
340			_aPrinted Computer File
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0179-9541
520			_aThe objective of this study was to examine the effect of selection using three indirect tests for grain quality on grain yield and dough. and baking properties. measured as alveograph strength. alveograph tenacity/extensibility ratio and loaf volume. The three tests were flour protein content. flour sedimentation and high molecular weight glutenin subunits. Of the indirect tests used for grain quality. sodium dodecyl sulphate (SDS)-sedimentation allowed the highest intensity of selection for a combined trait index of the target grain quality and grain yield characteristics. The top 48% of the material could be retained on the basis of SDS-sedimentation. resulting in retention of atleast two-thirds of the top 10% of genotypes for the combined trait index. Flour protein percentage. a weighted high molecular weight glutenin index and an index combining all the indirect tests -flour protein. SDS-sedimentation and high molecular weight glutenins -gave selection intensities of 61 %. 64% and 55%. respectively. for the combined trait index. If the objective of selection is dough strength alone, then a weighted index of all indirect traits (flour protein. SDS-sedimentation and high molecular weight glutenins) provided the highest selection intensity (26%). Other selection intensities for individual target traits were 24% for the prediction of loaf volume from flour protein. 40% for the prediction of tenacity/extensibility ratio using SDS-sedimentation and 68% for the prediction of grain yield using SDS-sedimentation.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0202|John Wiley|AGRIS 0201|AL-Wheat Program|R01JOURN
594			_aINT0368
650	1	0	_aBaking
650	1	0	_aMolecular genetics
650	1	0	_91223 _aProtein quality _2AGROVOC
650	1	0	_aWheat
650	1	0	_91296 _aTriticum aestivum _2AGROVOC
650	1	0	_91313 _aYields _2AGROVOC
650	1	7	_aPlant breeding _gAGROVOC _2 _91203
653	0		_aCIMMYT
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
700	1		_997 _aGinkel, M. Van
773	0		_tPlant Breeding _n631071 _gv. 120, no.6, p. 509-512 _dUnited Kingdom : Wiley, 2001. _wG445212 _x0179-9541
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1389
942			_cJA _2ddc _n0