These bread wheat (Triticum aestivum) flour end-use quality descriptions are based on grain hardness, grain color, flour protein concentration, dough mixing properties, gluten strength and extensibility. Pan breads are white and red, hard grain lines with strong and extensible gluten, suitable for mechanized bakeries.
Production environment and agronomic practices can affect the expression of these traits, and the end-use classification. The grain that these tests were based on was grown and harvested on materials grown at CENEB, Cd. Obregon, Sonora, Northwest Mexico, with high experimental yields.
This set of 67 materials, containing improved breeders’ materials with a preponderance of Aegilops tauschii synthetic hexaploid derivatives, was selected from a larger set of 1603 materials. Source: CIMMYT Wheat Germplasm Bank
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