QTL analysis of textural property traits for Chinese northern-style steamed bread

Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross bet...

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Veröffentlicht in:	Euphytica Jg. 179; H. 2; S. 265 - 276
Hauptverfasser:	Wu, Peng, Liu, Bin, Chen, Jiansheng, Sun, Cailing, Tian, Jichun
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Dordrecht Springer Netherlands 01.05.2011 Springer Springer Nature B.V
Schlagworte:	additive effect adhesion Agronomy. Soil science and plant productions Biological and medical sciences Biomedical and Life Sciences Biotechnology Bread breads chewiness Chromosomes cohesion computer software Cultivars Fundamental and applied biological sciences. Psychology Gene mapping Genetic markers Genetics and breeding of economic plants Genotype & phenotype haploidy Haploidy, in vitro culture applications, somatic hybrids Hardness Life Sciences linear models marker-assisted selection Mechanical properties parents phenotypic variation Phenotypic variations Plant breeding: fundamental aspects and methodology Plant Genetics and Genomics Plant Pathology Plant Physiology Plant Sciences Quality Quantitative genetics quantitative trait loci Selective breeding Triticum aestivum Wheat Quantitative trait loci Quality traits Chinese steamed bread Wheat Doubled haploid Monocotyledones Quality criterion Water vapor Texture Bread Triticum Gramineae Angiospermae Genetic improvement Spermatophyta
ISSN:	0014-2336, 1573-5060
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Abstract	Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 ( Triticum aestivum L . ). The DH population and parents were grown in 2007 and 2008 in Tai’an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91–35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection.
AbstractList	Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and parents were grown in 2007 and 2008 in Tai'an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91-35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection. Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 ( Triticum aestivum L . ). The DH population and parents were grown in 2007 and 2008 in Tai’an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91–35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection. Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and parents were grown in 2007 and 2008 in Tai'an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91-35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection.[PUBLICATION ABSTRACT] Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and parents were grown in 2007 and 2008 in Tai'an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91-35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis x environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection.
Audience	Academic
Author	Tian, Jichun Liu, Bin Wu, Peng Sun, Cailing Chen, Jiansheng
Author_xml	– sequence: 1 givenname: Peng surname: Wu fullname: Wu, Peng organization: State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University – sequence: 2 givenname: Bin surname: Liu fullname: Liu, Bin organization: State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University – sequence: 3 givenname: Jiansheng surname: Chen fullname: Chen, Jiansheng organization: State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University – sequence: 4 givenname: Cailing surname: Sun fullname: Sun, Cailing organization: State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University – sequence: 5 givenname: Jichun surname: Tian fullname: Tian, Jichun email: jctian@sdau.edu.cn organization: State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University
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Cites_doi	10.1002/jsfa.2740530208 10.1007/s00122-005-1963-2 10.2135/cropsci2001.4141275x 10.1007/s00122-004-1740-7 10.1007/s00122-006-0252-z 10.1007/s001220051420 10.1007/s00217-005-1170-z 10.1016/j.jcs.2008.10.004 10.1023/A:1023929513167 10.1007/s10681-005-9062-7 10.1111/j.1744-7909.2008.00698.x 10.1093/jhered/93.1.77 10.1007/s11032-006-9071-9 10.1094/CCHEM-85-4-0502 10.1038/nrg703 10.1007/s00122-007-0563-8 10.3724/SP.J.1006.2009.00239 10.1046/j.1439-0523.2001.00552.x 10.1007/s001220100536 10.1111/j.1469-1809.1943.tb02321.x
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Keywords	Quantitative trait loci Quality traits Chinese steamed bread Wheat Doubled haploid Monocotyledones Quality criterion Water vapor Texture Bread Triticum Gramineae Angiospermae Genetic improvement Spermatophyta
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Appendix A (1993) Chinese Standard publisher KosambiDDThe estimation of map distances from recombination valuesAnn Eugen194412172175 PerretantMRCadalenTGCharmetPSourdillePNicolasCBoeufMHTixierGBBernardSBernardMQTL analysis of bread-making quality in wheat using a doubled haploid populationTheor Appl Genet20001001167117510.1007/s0012200514201:CAS:528:DC%2BD3cXlsF2gsLk%3D DoergeRWMultifactorial genetics: mapping and analysis of quantitative trait loci in experimental populationsNat Rev2002343521:CAS:528:DC%2BD38XhsV2gsbY%3D CampbellKGFinneyLBergmanCJGualbertoDGAndersonJAGirouxMSiritungaDZhuJGendreFRoueCVe′relASorrellsMEQuantitative trait loci associated with milling and baking quality in a soft × hard wheat crossCrop Sci2001411275128510.2135/cropsci2001.4141275x1:CAS:528:DC%2BD38XmsVWqt7c%3D KuchelHLangridgePMosionekLWilliamsKJefferiesSPThe genetic control of milling yield, dough rheology, and baking quality of wheatTheor Appl Genet2006112148714951655039810.1007/s00122-006-0252-z1:STN:280:DC%2BD283ntVansA%3D%3D GuoCQBaiZALiaoPAJinWKNew high quality and yield wheat variety Yumai 57China Seed Ind2004454 SuDMDingCHLiLTSuDHZhengXYEffect of endoxylanases on dough properties and making performance of Chinese steamed breadEur Food Res Technol200522054054510.1007/s00217-005-1170-z1:CAS:528:DC%2BD2MXktVOrt7w%3D LinZJMiskellyDMMossJHSuitability of various Australian wheats for Chinese-style steamed breadSci Food Agric19905320321310.1002/jsfa.2740530208 LincolnSEDalyMJLanderESConstructing genetic maps with MAPMAKER/EXP version 3.0: a tutorial and reference manual. Whitehead Inst Biomed Res Tech Rep19933Cambridge, UKWhitehead Institute for Biomedical Research97 ZhangKPTianJCZhaoLA genetic map constructed using a doubled haploid population derived from two elite Chinese common wheat (Triticum aestivum L.) varietiesJ Int Plant Biol20085094195010.1111/j.1744-7909.2008.00698.x1:CAS:528:DC%2BD1MXjvFOltL4%3D MaXQTangJHTengWTYanJBMengYJLiJSEpistatic interaction is an important genetic basis of grain yield and its components in maizeMol Breed200720415110.1007/s11032-006-9071-9 SomersDJIsaacPEdwardsKA high-density microsatellite consensus map for bread wheat (Triticum aestivum L.)Theor Appl Genet200410911051114 CaoGZhuJHeCGaoYYanJWuPImpact of epistasis and QTL × environment interaction on the developmental behavior of plant height in rice (Oryza sativa L.)Theor Appl Genet200110315316010.1007/s0012201005361:CAS:528:DC%2BD3MXmsV2msbc%3D JiangXLHaoZTianJCVariations in amino acid and protein contents of wheat during milling and northern-style breadmakingCereal Chem20088550250610.1094/CCHEM-85-4-05021:CAS:528:DC%2BD1cXovFaksLw%3D ZanettiSWinzelerMFeuilletCKellerBMessmerMGenetic analysis of bread-making quality in wheat and speltPlant Breed2001120131910.1046/j.1439-0523.2001.00552.x1:CAS:528:DC%2BD3MXitleqsb4%3D FanYDSunHYZhaoJLMaYMLiRJLiSSQTL mapping for quality traits of northern-style hand-made Chinese steamed breadJ Cereal Sci200949225229 HeZHLiuAHPeñaRJRajaramSSuitability of Chinese wheat cultivars for production of northern style Chinese steamed breadEuphytica200313115516310.1023/A:10239295131671:CAS:528:DC%2BD3sXktFSntL8%3D VoorripsREMapChart: software for the graphical presentation of linkage maps and QTLHeredity200293777810.1093/jhered/93.1.771:CAS:528:DC%2BD38XktlOntrw%3D WangJInclusive composite interval mapping of quantitative trait genesActa Agronomica Sinica20093523924510.3724/SP.J.1006.2009.002391:CAS:528:DC%2BD1MXht1OmtbnJ HaiYKangMHBreeding of a new wheat variety Huapei 3 with high yield and early maturityHenan Agric Sci China200753637 NelsonJCAndreescuCBreseghelloFFinneyPLGualbertoDGBergmanCJPenaRJPerretantMRLeroyPQualsetCOSorrellsMEQuantitative trait locus analysis of wheat quality traitsEuphytica200614914515910.1007/s10681-005-9062-71:CAS:528:DC%2BD28XmsVWrurY%3D GroosCBervasEChanliaudECharmetGGenetic analysis of breadmaking quality scores in bread wheat using a recombinant inbred line populationTheor Appl Genet20071153133231758173610.1007/s00122-007-0563-81:CAS:528:DC%2BD2sXnvFKqt70%3D American Association of Cereal ChemistsMethod 44-15A approved methods of the AACC200010MNSt. Paul YangJZhuJPredicting superior genotypes in multiple environments based on QTL effectsTheor Appl Genet2005110126812741580634710.1007/s00122-005-1963-2 H Kuchel (304_CR13) 2006; 112 J Wang (304_CR22) 2009; 35 KP Zhang (304_CR25) 2008; 50 MR Perretant (304_CR18) 2000; 100 XL Jiang (304_CR11) 2008; 85 RE Voorrips (304_CR21) 2002; 93 ZJ Lin (304_CR14) 1990; 53 J Yang (304_CR23) 2005; 110 YD Fan (304_CR6) 2009; 49 JC Nelson (304_CR17) 2006; 149 CQ Guo (304_CR8) 2004; 4 DM Su (304_CR20) 2005; 220 304_CR2 KG Campbell (304_CR3) 2001; 41 C Groos (304_CR7) 2007; 115 SE Lincoln (304_CR15) 1993 Y Hai (304_CR9) 2007; 5 G Cao (304_CR4) 2001; 103 DD Kosambi (304_CR12) 1944; 12 American Association of Cereal Chemists (304_CR1) 2000 S Zanetti (304_CR24) 2001; 120 XQ Ma (304_CR16) 2007; 20 RW Doerge (304_CR5) 2002; 3 DJ Somers (304_CR19) 2004; 109 ZH He (304_CR10) 2003; 131
References_xml	– reference: NelsonJCAndreescuCBreseghelloFFinneyPLGualbertoDGBergmanCJPenaRJPerretantMRLeroyPQualsetCOSorrellsMEQuantitative trait locus analysis of wheat quality traitsEuphytica200614914515910.1007/s10681-005-9062-71:CAS:528:DC%2BD28XmsVWrurY%3D – reference: FanYDSunHYZhaoJLMaYMLiRJLiSSQTL mapping for quality traits of northern-style hand-made Chinese steamed breadJ Cereal Sci200949225229 – reference: SuDMDingCHLiLTSuDHZhengXYEffect of endoxylanases on dough properties and making performance of Chinese steamed breadEur Food Res Technol200522054054510.1007/s00217-005-1170-z1:CAS:528:DC%2BD2MXktVOrt7w%3D – reference: LinZJMiskellyDMMossJHSuitability of various Australian wheats for Chinese-style steamed breadSci Food Agric19905320321310.1002/jsfa.2740530208 – reference: ZhangKPTianJCZhaoLA genetic map constructed using a doubled haploid population derived from two elite Chinese common wheat (Triticum aestivum L.) varietiesJ Int Plant Biol20085094195010.1111/j.1744-7909.2008.00698.x1:CAS:528:DC%2BD1MXjvFOltL4%3D – reference: CampbellKGFinneyLBergmanCJGualbertoDGAndersonJAGirouxMSiritungaDZhuJGendreFRoueCVe′relASorrellsMEQuantitative trait loci associated with milling and baking quality in a soft × hard wheat crossCrop Sci2001411275128510.2135/cropsci2001.4141275x1:CAS:528:DC%2BD38XmsVWqt7c%3D – reference: ZanettiSWinzelerMFeuilletCKellerBMessmerMGenetic analysis of bread-making quality in wheat and speltPlant Breed2001120131910.1046/j.1439-0523.2001.00552.x1:CAS:528:DC%2BD3MXitleqsb4%3D – reference: JiangXLHaoZTianJCVariations in amino acid and protein contents of wheat during milling and northern-style breadmakingCereal Chem20088550250610.1094/CCHEM-85-4-05021:CAS:528:DC%2BD1cXovFaksLw%3D – reference: PerretantMRCadalenTGCharmetPSourdillePNicolasCBoeufMHTixierGBBernardSBernardMQTL analysis of bread-making quality in wheat using a doubled haploid populationTheor Appl Genet20001001167117510.1007/s0012200514201:CAS:528:DC%2BD3cXlsF2gsLk%3D – reference: CaoGZhuJHeCGaoYYanJWuPImpact of epistasis and QTL × environment interaction on the developmental behavior of plant height in rice (Oryza sativa L.)Theor Appl Genet200110315316010.1007/s0012201005361:CAS:528:DC%2BD3MXmsV2msbc%3D – reference: KosambiDDThe estimation of map distances from recombination valuesAnn Eugen194412172175 – reference: LincolnSEDalyMJLanderESConstructing genetic maps with MAPMAKER/EXP version 3.0: a tutorial and reference manual. Whitehead Inst Biomed Res Tech Rep19933Cambridge, UKWhitehead Institute for Biomedical Research97 – reference: SomersDJIsaacPEdwardsKA high-density microsatellite consensus map for bread wheat (Triticum aestivum L.)Theor Appl Genet200410911051114 – reference: GuoCQBaiZALiaoPAJinWKNew high quality and yield wheat variety Yumai 57China Seed Ind2004454 – reference: MaXQTangJHTengWTYanJBMengYJLiJSEpistatic interaction is an important genetic basis of grain yield and its components in maizeMol Breed200720415110.1007/s11032-006-9071-9 – reference: WangJInclusive composite interval mapping of quantitative trait genesActa Agronomica Sinica20093523924510.3724/SP.J.1006.2009.002391:CAS:528:DC%2BD1MXht1OmtbnJ – reference: American Association of Cereal ChemistsMethod 44-15A approved methods of the AACC200010MNSt. Paul – reference: HeZHLiuAHPeñaRJRajaramSSuitability of Chinese wheat cultivars for production of northern style Chinese steamed breadEuphytica200313115516310.1023/A:10239295131671:CAS:528:DC%2BD3sXktFSntL8%3D – reference: KuchelHLangridgePMosionekLWilliamsKJefferiesSPThe genetic control of milling yield, dough rheology, and baking quality of wheatTheor Appl Genet2006112148714951655039810.1007/s00122-006-0252-z1:STN:280:DC%2BD283ntVansA%3D%3D – reference: GroosCBervasEChanliaudECharmetGGenetic analysis of breadmaking quality scores in bread wheat using a recombinant inbred line populationTheor Appl Genet20071153133231758173610.1007/s00122-007-0563-81:CAS:528:DC%2BD2sXnvFKqt70%3D – reference: HaiYKangMHBreeding of a new wheat variety Huapei 3 with high yield and early maturityHenan Agric Sci China200753637 – reference: YangJZhuJPredicting superior genotypes in multiple environments based on QTL effectsTheor Appl Genet2005110126812741580634710.1007/s00122-005-1963-2 – reference: VoorripsREMapChart: software for the graphical presentation of linkage maps and QTLHeredity200293777810.1093/jhered/93.1.771:CAS:528:DC%2BD38XktlOntrw%3D – reference: BusinessStandard/commend 10139-93. Appendix A (1993) Chinese Standard publisher – reference: DoergeRWMultifactorial genetics: mapping and analysis of quantitative trait loci in experimental populationsNat Rev2002343521:CAS:528:DC%2BD38XhsV2gsbY%3D – volume: 53 start-page: 203 year: 1990 ident: 304_CR14 publication-title: Sci Food Agric doi: 10.1002/jsfa.2740530208 – ident: 304_CR2 – volume: 4 start-page: 54 year: 2004 ident: 304_CR8 publication-title: China Seed Ind – volume: 110 start-page: 1268 year: 2005 ident: 304_CR23 publication-title: Theor Appl Genet doi: 10.1007/s00122-005-1963-2 – volume: 41 start-page: 1275 year: 2001 ident: 304_CR3 publication-title: Crop Sci doi: 10.2135/cropsci2001.4141275x – volume: 109 start-page: 1105 year: 2004 ident: 304_CR19 publication-title: Theor Appl Genet doi: 10.1007/s00122-004-1740-7 – volume: 112 start-page: 1487 year: 2006 ident: 304_CR13 publication-title: Theor Appl Genet doi: 10.1007/s00122-006-0252-z – volume: 100 start-page: 1167 year: 2000 ident: 304_CR18 publication-title: Theor Appl Genet doi: 10.1007/s001220051420 – volume: 220 start-page: 540 year: 2005 ident: 304_CR20 publication-title: Eur Food Res Technol doi: 10.1007/s00217-005-1170-z – volume: 49 start-page: 225 year: 2009 ident: 304_CR6 publication-title: J Cereal Sci doi: 10.1016/j.jcs.2008.10.004 – volume: 131 start-page: 155 year: 2003 ident: 304_CR10 publication-title: Euphytica doi: 10.1023/A:1023929513167 – volume: 149 start-page: 145 year: 2006 ident: 304_CR17 publication-title: Euphytica doi: 10.1007/s10681-005-9062-7 – volume: 5 start-page: 36 year: 2007 ident: 304_CR9 publication-title: Henan Agric Sci China – start-page: 97 volume-title: Constructing genetic maps with MAPMAKER/EXP version 3.0: a tutorial and reference manual. Whitehead Inst Biomed Res Tech Rep year: 1993 ident: 304_CR15 – volume: 50 start-page: 941 year: 2008 ident: 304_CR25 publication-title: J Int Plant Biol doi: 10.1111/j.1744-7909.2008.00698.x – volume: 93 start-page: 77 year: 2002 ident: 304_CR21 publication-title: Heredity doi: 10.1093/jhered/93.1.77 – volume: 20 start-page: 41 year: 2007 ident: 304_CR16 publication-title: Mol Breed doi: 10.1007/s11032-006-9071-9 – volume: 85 start-page: 502 year: 2008 ident: 304_CR11 publication-title: Cereal Chem doi: 10.1094/CCHEM-85-4-0502 – volume: 3 start-page: 43 year: 2002 ident: 304_CR5 publication-title: Nat Rev doi: 10.1038/nrg703 – volume-title: Method 44-15A approved methods of the AACC year: 2000 ident: 304_CR1 – volume: 115 start-page: 313 year: 2007 ident: 304_CR7 publication-title: Theor Appl Genet doi: 10.1007/s00122-007-0563-8 – volume: 35 start-page: 239 year: 2009 ident: 304_CR22 publication-title: Acta Agronomica Sinica doi: 10.3724/SP.J.1006.2009.00239 – volume: 120 start-page: 13 year: 2001 ident: 304_CR24 publication-title: Plant Breed doi: 10.1046/j.1439-0523.2001.00552.x – volume: 103 start-page: 153 year: 2001 ident: 304_CR4 publication-title: Theor Appl Genet doi: 10.1007/s001220100536 – volume: 12 start-page: 172 year: 1944 ident: 304_CR12 publication-title: Ann Eugen doi: 10.1111/j.1469-1809.1943.tb02321.x
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SubjectTerms	additive effect adhesion Agronomy. Soil science and plant productions Biological and medical sciences Biomedical and Life Sciences Biotechnology Bread breads chewiness Chromosomes cohesion computer software Cultivars Fundamental and applied biological sciences. Psychology Gene mapping Genetic markers Genetics and breeding of economic plants Genotype & phenotype haploidy Haploidy, in vitro culture applications, somatic hybrids Hardness Life Sciences linear models marker-assisted selection Mechanical properties parents phenotypic variation Phenotypic variations Plant breeding: fundamental aspects and methodology Plant Genetics and Genomics Plant Pathology Plant Physiology Plant Sciences Quality Quantitative genetics quantitative trait loci Selective breeding Triticum aestivum Wheat
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Title	QTL analysis of textural property traits for Chinese northern-style steamed bread
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