Relating allelic composition to end-use properties

Some traits associated with aspects of quality are dependent on only one or a few genes. For example, as we have seen in Chapter 4, grain hardness is controlled by a major gene on the short arm of chromosome 5D. The difference between red wheat and white wheat is caused by three genes that 

Let us suppose that we wish to modify the balance of dough properties in a variety. In cereal labs, load-deformation instruments such as the extensigraph and alveograph are commonly used to measure two main parameters that characterize dough properties the resistance to extension (or tenacity) and the extensibility. Although measured by the same instruments, these two parameters appear to depend quite differently on protein composition. In a study based on a large number of wheat samples 

To illustrate how we might apply the strategy outlined previously, we will look at one practical problem in the area of wheat processing quality. 

The gliadins are, to some extent, replaced because the short arm of chromosome 1 of rye introduces secalins, coded at the Sec-1 locus. These 

It is useful here to mention briefly some of the technology that is being developed to manipulate genes in order to modify functionality. Gene transfer technology (transformation) was mentioned in Chapter 11 as a means for determining protein composition-functionality relationships. In principle, it can also be used in plant breeding. Until now, its applica- 

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