Hybrid wheat: quantitative genetic parameters and heterosis for quality and rheological traits as well as baking volume

KEY MESSAGE: Heterosis effects for dough quality and baking volume were close to zero. However, hybrids have a higher grain yield at a given level of bread making quality compared to their parental lines. ABSTRACT: Bread wheat cultivars have been selected according to numerous quality traits to fulf...

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Detalles Bibliográficos
Autores principales: Schwarzwälder, Lea, Thorwarth, Patrick, Zhao, Yusheng, Reif, Jochen Christoph, Longin, C. Friedrich H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9033736/
https://www.ncbi.nlm.nih.gov/pubmed/35112144
http://dx.doi.org/10.1007/s00122-022-04039-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9033736/
https://www.ncbi.nlm.nih.gov/pubmed/35112144
http://dx.doi.org/10.1007/s00122-022-04039-6

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