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Grain hardness is directly related to the damaged starch amount produced during the milling process and to dough water absorption and viscosity. This trait is controlled by the puroindolines genes (Pin-D1) located on the 5DS chromosome. Forty-five landraces from Andalusia (Southern Spain) were analyzed for grain hardness by NIR (predicted particle size index or PSI) and Pin-D1 genes. Thirty-one accessions...
Grain hardness is a major factor determining milling performance of common wheat. It determines the amount of damaged starch generated during milling, and therefore the end use of a given variety. One hundred and two lines from 15 Mexican wheat landraces were analyzed for grain hardness and for its genetic control. Sixteen lines were hard and 86 were soft-textured. All hard lines could be explained...
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