@article{MAKHILLAJ20072620218,
    title = {Effects of Genotype and Environment on HMW-GS Expression and its
Relationship with Steamed Bun and Bread-Baking Quality},
    journal = {Agricultural Journal},
    volume = {2},
    number = {6},
    pages = {702-708},
    year = {2007},
    issn = {1816-9155},
    doi = {aj.2007.702.708},
    url = {https://makhillpublications.co/view-article.php?issn=1816-9155&doi=aj.2007.702.708},
    author = {Z. Deng,J. Tian,Y. Zhang and},
    keywords = {Chinese winter wheat,environment,genotype,HMW-GS expression,bread-baking quality,steamed bread quality},
    abstract = {Three winter wheat cultivars from eight different locations with 3 replications were used to study the effects of genotypes, environments and their interactions on high molecular weight of glutenin subunits (HMW-GS) expression and its relationship with steamed bread and baking quality. The results indicated that although  some  subunits  were affected by environments, genotypes played an important role for X-type HMW-GS, Y-type HMW-GS, Glu-D1location and Glu-B1 location. Total HMW-GS amounts were affected by the  interactions  between  genotype  and  environment.  Individual HMW-GS content of the same genotype was affected by environment in different degree. Yantai location was superior to others’ locations for many HMW-GS expression amounts. The same kind of HMW-GS from different genotypes appeared different in the same environments. Correlation analysis appeared HMW-GS expression amount positively correlated with bread volume, and negatively with bread peak firmness. Effects of individual and total HMW-GS on steamed bun quality were different from that on bread quality. And effects of total HMW-GS on bread volume were better than that of individual HMW-GS. Bread quality was determined firstly by HMW-GS types, secondly by the HMW-GS expression amount; while steamed bread quality was mainly affected by HMW-GS expression amounts.}
    }