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Quantitative Trait Loci Associated with Milling and Baking Quality in a Soft x Hard Wheat Cross

^a USDA-ARS Wheat Genetics, Quality, Physiology, & Disease Research Unit, Washington State Univ., Pullman, WA 99164-6420
^b USDA-ARS Rice Research Unit, Beaumont, TX, 77713
^c USDA-ARS Soft Wheat Quality Lab., Wooster OH, 44691
^d Dep. of Agronomy and Plant Genetics, Univ. of Minnesota, St. Paul, MN 55116
^e Dep. of Plant Sciences, Montana State Univ., Bozeman, MT 59715
^f Dep. of Plant Biology, The Ohio State Univ., Columbus OH 43210
^g Dep. of Plant Breeding and Biometry, Cornell Univ., Ithaca, NY 14853
^h Danone Vitapole-15, Avenue Galileé, 92350 Le Plessis Robinson, FRANCE

View larger version (127K): [in a new window]   Fig. 2. The current molecular map and graphical genotypes for the NY 6432-18/Clark's Cream (NY18/CC) population. Trait abbreviations are AWRC, alkaline water retention capacity; BCG, bread crumb grain; BMT, bread mixing time; CD, cookie diameter; CTG, cookie top grain; DS, damaged starch; DWA, dough water absorption; FY, flour yield; LV, loaf volume; MPH, mixograph peak height; MPT, mixograph peak time; MTOL, mixograph tolerance; PRO, flour protein quantity; SE, softness equivalent. The width of the line used to designate a QTL denotes its significance. Lines drawn to the right were significant in single factor ANOVA. Lines drawn to the left were significant when the model included adjustment for the QTL at Pinb.

View larger version (75K): [in a new window]   Fig. 1. Histograms of phenotypic means for milling and baking quality traits. The y-axis in all graphs is the number of recombinanat inbred lines(RIL). AWRC denotes the alkaline water retention capacity.