Abstract
Mixing curves and baking tests were obtained for four substitution lines involving chromosomes 2A (XIII), 2B (II), 2D, and 7A of the hard red winter wheat variety Triticum aestivum L. em. Thell (aestivum group) ‘Cheyenne’ after four backcrosses to the ‘Chinese Spring’ variety. At the time of a previous report these lines had not had sufficient backcrosses. Tests also were made for the parental varieties, and for Cheyenne substitution lines 4B, which resembled Cheyenne, and 3D, which resembled Chinese Spring, in previous tests. Lines 2A, 2B, 2D and 7A were similar to Chinese Spring in mixing curve and baking characteristics, indicating that these Cheyenne chromosomes do not demonstrate any genetic control over the Cheyenne flour properties, at least when isolated from the rest of the complement.
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