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Chromosomal Control of Flour Properties in Three Substitution Sets of Common Wheat (Triticum aestvum L.)¹

Three sets of hard red spring wheat substitution lines were subjected to milling and baking tests. The variety 'Chinese Spring' was used as the common genetic background and the donor varieties were 'Thatcher', 'Hope', and 'Timstein'. In the Thatcher set only chromosome 2A changed any of the properties evaluated. Eleven Hope chromosomes produced some changes with major effects in baking attributed to 2B. Sixteen Timstein chromosomes resulted in altered flour properties with 3B and 6B being the most important.

Key Words: monosomic • milling and baking • genetic background

² Associate Professor, formerly Associate Professor, (now Chemist, Market Quality Research Division, ARS, USDA), and former graduate assistant, Plant and Soil Science Department, Montana State University.

Received for publication August 3, 1967.