Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat
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- 作者：Carlos Guzmá ; n ; c.guzman@cgiar.org" class="auth_mail" title="E-mail the corresponding author ; Jorge Enrique Autrique ; Suchismita Mondal ; Ravi Prakash Singh ; Velu Govindan ; Anayeli Morales-Dorantes ; Gabriel Posadas-Romano ; Jose Crossa ; Karim Ammar ; Roberto Javier Peñ ; a
- 关键词：Durum wheat ; Processing quality ; Pasta-making ; Bread-making ; Drought stress ; Heat stress
- 刊名：Field Crops Research
- 出版年：2016
- 出版时间：1 February 2016
- 年：2016
- 卷：186
- 期：Complete
- 页码：157-165
- 全文大小：1735 K
文摘
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Six durum wheat varieties were grown under optimum, drought and heat conditions.
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Quality traits, with special emphasis on bread-making, were analyzed.
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Nutritional, processing and pasta-making quality were favored by drought but not by heat stress.
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Some durum genotypes had satisfactory bread-making quality.
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More extensible gluten in durum wheat is required to increase bread-making quality.
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