Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.
The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread
