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Branlard, Gérard; Dardevet, Mireille; Saccomano, R.; Lagoutte, Fabrice; Gourdon, J.

doi:10.1023/a:1017586220359

Cited by 222 publications

(46 citation statements)

References 34 publications

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“…According to our results, a similar range for protein content of 10.5-16.3% was reported by Yang et al (2014) for 330 Chinese bread wheat cultivars, whereas larger variation of 8.3-17.6% for 162 bread wheat cultivars from European Wheat Catalogue was shown by Branlard et al (2001). Mean value for protein content of bread wheat (13.8%) was higher than in Polish and German (12.5%) and American (12.7%) cultivars of winter wheat (Table 1) (Fufa et al, 2005;Rozbicki et al, 2015), but similar to 14.5% of the bread wheat from the worldwide collection (Bordes et al, 2008).…”

Section: Resultssupporting

confidence: 87%

“…Sedimentation values evaluated as <15 mL represent weak, 16-24 mL medium, 25-36 mL strong and over 36 very strong gluten (Basçiftçi, Kınacı, 2015), inferring strong gluten quality in all durum wheat genotypes and 10 bread wheat genotypes in our study. The mean value for Zeleny sedimentation volume (53.6 mL) in bread wheat in our study was higher than the mean value of 30.7 mL of hard red winter wheat from Nebraska (Fufa et al, 2005), of 30.3 mL of Chinese bread wheat cultivars (Yang et al, 2014) and of 28.6 mL of 162 bread wheat cultivars from European Wheat Catalogue (Branlard et al, 2001), but similar to the value of 52.8 mL reported by Zanetti et al (2001). According to Tukey (HSD) test, the number of homogenic subgroups for Zeleny sedimentation volume was different in bread and durum wheat -11 and 8, respectively.…”

Section: Resultscontrasting

confidence: 81%

“…Conversely, Kaya and Akcura (2014) reported small to medium values for for protein content, wet gluten content and Zeleny sedimentation volume of 45%, 41% and 52%, respectively, for 20 genotypes of bread wheat. High (80-90%) was showed for protein content and deformation energy in durum wheat and for Zeleny sedimentation volume in bread wheat (Table 3), differently from small to medium values for Zeleny sedimentation volume of 67%, obtained for 162 cultivars of bread wheat according to Branlard et al (2001), and to 45% for protein content in most widely grown Turkish durum wheat cultivars, according to Kaya and Akcura (2014). Broad sense heritability was moderately high (70-80%) for wet gluten content and Zeleny sedimentation volume in durum wheat (Table 3), whereas Kaya and Akcura (2014) reported lower value for Zeleny sedimentation volume.…”

Section: The Relationmentioning

confidence: 91%

See 2 more Smart Citations

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

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Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense , expected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CV g and CV ph ) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance ( ) / component of variance due to genotype × environment interaction ( ) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, / > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.Key words: common wheat and durum wheat, expected genetic advance, gluten strength, proteins, wet gluten, Zeleny sedimentation volume.Please use the following format when citing the article: Branković G., Dodig D

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Section: Resultssupporting

confidence: 87%

Section: Resultscontrasting

confidence: 81%

Section: The Relationmentioning

confidence: 91%

See 1 more Smart Citation

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

View full text Add to dashboard Cite

show abstract

“…Wheat storage proteins (HMW-GSs, LMW-GSs and gliadins) have been used as markers for determination of grain quality for breadmaking as well as variety identifi cation, genetic diversity assessment (6,15,35,53,58) and identifi cation of alien genetic material introgression in winter bread wheat (2,57).…”

Section: Introductionmentioning

confidence: 99%

“…The genes encoding gliadins located on homologous group 1 (Gli-1) and 6 (Gli-2) (42) are less affected by the selection for quality despite the fact that some of gliadins showed to be positively associated to dough extensibility and strength (5,34). Several studies (6,7) have shown that genes for gliadins exhibit higher genetic diversity than those encoding glutenins which ensures their suitability for assessing the genetic variation among wheat genotypes.…”

Section: Introductionmentioning

confidence: 99%