@article{oai:obihiro.repo.nii.ac.jp:00004485,
 author = {Ito, Miwako and Fushie, Sachiko and Maruyama-Funatsuki, Wakako and Ikeda, Tatsuya M. and Nishio, Zenta and Nagasawa, Koichi and Tabiki, Tadashi and Yamauchi, Hiroaki},
 issue = {3},
 journal = {Breeding Science},
 month = {},
 note = {application/pdf, We investigated the relationships between allelic variations on three Glu- loci, Glu-D1, Glu-A3 and Glu-B3, and processing qualities （dough strength and bread-making qualities） by using doubled haploid （DH） lines. The genotypic group of Glu-D1d had a longer mixing peak time （PT）, a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu- loci could be ranked as d > a on Glu-D1, d > f on Glu-A3 and g > b on Glu-B3. The wheat with compositions of d-f-b （allele on Glu-D1, Glu-A3 and Glu-B3, respectively） had the highest specific loaf volume （SLV）, and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths （PTs） of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties.},
 pages = {281--287},
 title = {Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat},
 volume = {61},
 year = {2011}
}