Abstract
Wheat quality is one of the important breeding objectives for wheat breeders, but most of the major genes controlling these traits are unclear. So in this chapter, grain quality traits, nutritional quality traits, flour quality traits, dough quality traits, and processing quality traits were genetically dissected by QTL mapping. Of which, grain quality included grain weight, grain length, diameter, and hardness; nutritional quality presented protein content, beneficial mineral elements, amino acid content and components, and carotenoid pigments; flour quality contained gluten content and index, flour whiteness and color, PPO activity, sedimentation volume, paste viscosity parameters, falling number, starch content and components; for dough quality, farinograph, mixograph and alveograph parameters were involved; and processing quality mainly discussed Chinese noodle and steamed bread quality. Some major QTLs identified for wheat quality traits provided important genetic and molecular information for marker-assisted selection breeding.
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