BW 43009

Triticum aestivum L. subsp. aestivum



Developed from: CIMMYT,INT.
Maintained by: International Maize and Wheat Improvement Center
CIMMYT received: 01-Jan-2009
Backup location: Svalbard Global Seed Vault
Life form: Annual
Pedigree: CROC_1/AE.SQUARROSA (205)//KAUZ/3/2*KAUZ*2/YACO//KAUZ
Improvement status: Advanced/improved cultivar
Reproductive uniformity: Pureline
Form received: Seed
Digital Object Identifier: 10.18730/BWEXR

Accession names and identifiers

CMSS98Y02488M-040M-0100M-040Y-040M-030Y-45M-2Y-0M
Type: SEL_HIST
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
GID 4881128
Type: GID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
CID 362247 SID 162
Type: CID-SID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
BW43009
Type: INTRID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
18HRWSN109
Type: CIMMYT Int. Wheat Improvement Network
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
10.18730/BWEXR
Type: Digital Object Identifier

Intellectual Property Rights

FAO Standard Material Transfer Agreement
Date Issued: 01 Jan 2009
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CIMMYT-SMTA Internal Transfer
Date Issued: 01 Jan 2009
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Additional Availability Information

This accession is protected by Intellectual Property Rights, it should be requested from the donor/developer.

Source History

Pedigree

Description: CROC_1/AE.SQUARROSA (205)//KAUZ/3/2*KAUZ*2/YACO//KAUZ


Observations

Click link below to see detailed observation data:
Detailed Accession Observation Page

Characterization and Evaluation Data:
Category CHEMICAL PRODUCTION
Descriptor Dough alveograph PL score Dough alveograph W score Dough mix time mid-line peak Flour End Use Quality, Code Flour End Use Quality, Description Gluten type classification Grain color Grain Hardness (Classification) Grain Hardness (PSI) High molecular weight glutenin, Glu-A1 High molecular weight glutenin, Glu-B1 High molecular weight glutenin, Glu-D1 Low molecular weight glutenin, Glu-A3 Low molecular weight glutenin, Glu-B3 Protein, Flour Protein, Grain Test weight
Value 2.1 255 2.4 5 Household Breads Tenacious White Soft 59 2* 7+9 5+10 a 1 j 9.2 12.4 80
Study/Environment CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1 CIMMYT CENEB Y2004-2005 ME1

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