“…Of these three homeologous genes, GluâD1 has the largest effect, whereas GluâA1 has the smallest effect on dough and baking quality (Lawrence, MacRitchie, & Wrigley, 1988; Uthayakumaran et al., 2002). Markerâtrait associations in bread wheat and, to a lesser extent, in durum wheat have been summarized through metaâanalyses of QTL mapping results for earliness (Hanocq, Laperche, Jaminon, LainĂ©, & Le Gouis, 2007), disease resistance (Liu, Hall, Griffey, & McKendry, 2009; Löffler, Schön, & Miedaner, 2009; Soriano & Royo, 2015; Liu et al., 2020), height (Griffiths et al., 2012), drought and heat stress tolerance (AcuñaâGalindo, Mason, Subramanian, & Hays, 2015), grain traits (Tyagi, Mir, Balyan, & Gupta, 2015), and shoot and root traits (Iannucci et al., 2017; Soriano & Alvaro, 2019). Although clusters of QTL may indicate the importance of specific genomic regions, they are incomplete indicators of subgenome contributions to variation because they do not account for loci with effects too small to be statistically significant.…”