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Use of 1R chromosome translocations to improve bread-making quality in triticale

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F10%3A00159211" target="_blank" >RIV/62156489:43210/10:00159211 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Use of 1R chromosome translocations to improve bread-making quality in triticale

  • Original language description

    To improve bread-making quality of triticale (X Triticosecale Wittmack), the glutenin allele Glu-D1d encoding HMW subunits 5+10 is used. Glu-D1d is on chromosome 1DL and positively affects bread-making quality in wheat. The two donor types of winter triticale with translocated chromosome 1R were used: Presto 1D.1R5+10-2 and Presto Valdy. These were developed by Professor A.J. Lukaszewski, USA. Single translocation 1D.1R5+10-2 carries on the long arm of 1R the wheat segment from 1DL with the Glu-D1d replacing the secalin locus Sec-3, double translocation 'Valdy' carries on the long arm of 1R the translocation 1D.1R5+10-2 and on the short arm a segment from 1DS with wheat loci Gli-D1 and Glu-D3. Two sets of triticale donor lines derived from the cv. Presto with 1D.1R5+10-2 and Valdy translocation were evaluated for agronomic and grain quality characteristics. The dough was non-sticky in Valdy, slightly sticky in 1D.1R5+10-2 and sticky in check cv. Presto. Both types of donor lines were c

  • Czech name

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

    GE - Plant cultivation

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Others

  • Publication year

    2010

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Article name in the collection

    Proceedings 5th International Congress Flour-Bread '09, 7th Croatian Congress of Cereal Technologists

  • ISBN

    978-953-7005-21-4

  • ISSN

  • e-ISSN

  • Number of pages

    7

  • Pages from-to

  • Publisher name

    Faculty of Food Technology Osijek, University of Osijek

  • Place of publication

    Osijek, Croatia

  • Event location

    Opatija, Croatia, October 21-23

  • Event date

    Jan 1, 2009

  • Type of event by nationality

    WRD - Celosvětová akce

  • UT code for WoS article