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Background Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality...
Kernel hardness is a key trait that greatly affects the milling and baking qualities of common wheat. Kernel hardness is largely controlled by Pina and Pinb genes. Here, we investigate the allelic diversity of Pina and Pinb genes in a collection of 107 Chinese wheat cultivars and landraces. The kernel hardness values of these accessions were determined in two field seasons (2016/2017 and 2017/2018...
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