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64-5 Influences of Allelic Variations of Glutenin and Puroindloine On Flour Composition, Dough Rheology and Quality of White Salted Noodles From Korean Wheat Cultivars.

Poster Number 122

See more from this Division: C01 Crop Breeding & Genetics
See more from this Session: Evaluation of Agronomic Performance and Quality
Monday, November 1, 2010
Long Beach Convention Center, Exhibit Hall BC, Lower Level
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Chul-Soo Park, National Institute of Crop Science, Iksan, South Korea
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Glu-A1b at Glu-A1 locus. Glu-B3h showed higher hardness of cooked noodles (5.10 N) than other alleles at Glu-B3 locus (< 4.66 N). No significant differences were found in springiness and cohesiveness of cooked noodles at Glu-1, Glu-3 and Pin-D1 loci.

See more from this Division: C01 Crop Breeding & Genetics
See more from this Session: Evaluation of Agronomic Performance and Quality
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