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Table 3 Means and standard deviations (SD) of five flour quality traits of PLYs and recipient cultivar

From: Molecular marker assisted gene stacking for disease resistance and quality genes in the dwarf mutant of an elite common wheat cultivar Xiaoyan22

Traits

Lines

XY22

PLY1

PLY2

PLY3

PLY4

PLY5

PLY6

wheat bulk density (g/L)

751. ± 12

752 ± 15

743 ± 11

752 ± 9

766 ± 17

754 ± 13

755 ± 15

wheat gluten content (%)

15.1 ± 0.7

15.1 ± 0.6

15.4 ± 1.0

15.3 ± 0.7

14.9 ± 0.6

14.9 ± 0.6

15.0 ± 0.8

wet gluten (%)

31.28 ± 2.3

31.05 ± 2.3

31.82 ± 1.9

31.82 ± 2.1

30.91 ± 2.5

31.1 ± 1.7

32.83 ± 2.7

dough formation time (minutes)

5.3 ± 0.2

5.7 ± 0.3 *

5.5 ± 0.2 *

5.2 ± 0.3

5.8 ± 0.3 *

5.3 ± 0.2

5.1 ± 0.2

dough stability time (minutes)

5.7 ± 0.4

9.7 ± 0.4 **

8.6 ± 0.5 **

8.2 ± 0.3 **

9.0 ± 0.4 **

8.4 ± 0.3 **

9.2 ± 0.4 **

  1. * means PLYs with Xy22 have significant difference (P < 0.05), **means PLYs and XY22 have extremely significant difference