QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat.

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. Quantitative trait loci (QTLs) for the textural properties of Chinese steamed bread were detected. Eighteen putative QTLs referring to six textural quality traits were detected on 14 chromosomes. The contributions of these QTLs ranged from 6.19% to 15.74%. [ABSTRACT FROM AUTHOR]