An evaluation of Bavarian and Lower Austrian new varieties of winter wheat by means of genetic protein markers of baking quality
1992
Cerny, J. (Vysoka Skola Zemedelska, Prague-Suchdol (CSFR)) | Sasek, A. | Zimmermann, G. | Seibert, L.
An electrophoretic analysis of gliadins and high-molecular-weight subunits of glutenins was perfomed in 76 Bavarian and 67 Lower Austrian new selections and new varieties of common wheat. The correlation dependences were determined between the score value of baking quality prediction for gliadin and glutenin allelic blocks and the sedimentation value. The obtained results confirm the suitability of the parallel use of gliadin and glutenin markers of baking quality for its prediction.
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