Relationship of glutenin loci and rye translocations with dough mixing properties of wheat grown in Colorado environments

The unique breadmaking properties of wheat (Triticum aestivum L.) flour are largely determined by its glutenin proteins, encoded by genes at the Glu-1 and Glu-3 loci. Whereas the quality effects of the Glu-1 loci have been intensively studied, the effects of the Glu-3 loci are not fully understood. ... View More