Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


osu1229543558.pdf (909.76 KB)

ETD Abstract Container

Abstract Header

Identification and Validation of Quantitative Trait Loci Affecting the Milling and Baking Quality of Soft Red Winter Wheat

Smith, Nathan Charles
http://rave.ohiolink.edu/etdc/view?acc_num=osu1229543558

Abstract Details

2008, Master of Science, Ohio State University, Horticulture and Crop Science.
The quality of flour derived from wheat is an important breeding objective. Wheat products require flours of specific composition and rheological functionality. The baking quality of wheat is governed by two general characteristics: gluten strength and water absorption. The milling quality of wheat is also governed by two characteristics: flour yield, and grain texture. A better understanding of the genes that control the milling and baking quality of wheat will enable breeders to use marker assisted selection to more efficiently develop cultivars that meet the varied demands placed upon. Two bi-parental populations of RILs and one population composed of full- and half-sib RILs were used to identify and validate QTL affecting milling and baking quality of wheat. We identified and validated important QTL for flour yield and gluten strength on chromosome 1B, pentosan and partially hydrated gliadin content on chromosome 2B, and water absorption on chromosome 3B.
Clay Sneller, PhD (Committee Chair)
David Francis, PhD (Committee Member)
Richard Pratt, PhD (Committee Member)
Ed Souza, PhD (Advisor)
109 p.
Agriculture; Genetics
wheat; quality; QTL

Recommended Citations

Citations

  • Smith, N. C. (2008). Identification and Validation of Quantitative Trait Loci Affecting the Milling and Baking Quality of Soft Red Winter Wheat [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1229543558

    APA Style (7th edition)

  • Smith, Nathan. Identification and Validation of Quantitative Trait Loci Affecting the Milling and Baking Quality of Soft Red Winter Wheat. 2008. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1229543558.

    MLA Style (8th edition)

  • Smith, Nathan. "Identification and Validation of Quantitative Trait Loci Affecting the Milling and Baking Quality of Soft Red Winter Wheat." Master's thesis, Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1229543558

    Chicago Manual of Style (17th edition)

osu1229543558
1,949
© 2008, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.