Association of Puroindoline Sequence Type and Grain Hardness in Hard Red Spring Wheat

By M. Giroux, L. Talbert, D. K. Habernicht, S. P. Lanning, Amber Hemphill, John M. Martin. 2000

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Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture (2014, background): “Puroindolines have foaming properties and permeabilizing effects on bacterial and fungal membranes (Jing et al. 2003) and affect crumb structure, rheological properties of wheat dough and starch granule integrity during milling (Giroux et al. 2000).”
Milling and Bread Baking Traits Associated with Puroindoline Sequence Type in Hard Red Spring Wheat (2001, background): “Giroux et al. (2000) further showed that progeny carrying the PinA-D1b allele aver-Wheat is classified into hard and soft classes on aged 4.5 units harder than progeny with PinB-D1b inthe basis of the texture of the grain.”
Prevalence of puroindoline grain hardness genotypes among historically significant North American spring and winter wheats (2001, unknown): “Giroux et al. (2000) further showed that progeny carrying the PinA-D1b allele aver-Wheat is classified into hard and soft classes on aged 4.5 units harder than progeny with PinB-D1b inthe basis of the texture of the grain.”
Substitutions and deletions of genes related to grain hardness in wheat and their effect on grain texture (2002, background): “1812 has a Yolo Loam soil (fine-silty, mixed, superactive, nonacid,(Giroux et al., 2000).”