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.
