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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

TraitsLines
XY22PLY1PLY2PLY3PLY4PLY5PLY6
wheat bulk density (g/L)751. ± 12752 ± 15743 ± 11752 ± 9766 ± 17754 ± 13755 ± 15
wheat gluten content (%)15.1 ± 0.715.1 ± 0.615.4 ± 1.015.3 ± 0.714.9 ± 0.614.9 ± 0.615.0 ± 0.8
wet gluten (%)31.28 ± 2.331.05 ± 2.331.82 ± 1.931.82 ± 2.130.91 ± 2.531.1 ± 1.732.83 ± 2.7
dough formation time (minutes)5.3 ± 0.25.7 ± 0.3 *5.5 ± 0.2 *5.2 ± 0.35.8 ± 0.3 *5.3 ± 0.25.1 ± 0.2
dough stability time (minutes)5.7 ± 0.49.7 ± 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