BW 50212

Triticum aestivum L. subsp. aestivum



Developed from: CIMMYT,INT.
Maintained by: International Maize and Wheat Improvement Center
CIMMYT received: 01-Jan-2013
Backup location: Svalbard Global Seed Vault
Life form: Annual
Pedigree: KRL 19/QUAIU #1
Improvement status: Breeders line
Reproductive uniformity: Pureline
Form received: Seed
Digital Object Identifier: 10.18730/C3DA0

Accession names and identifiers

CMSS07B00444S-099M-099Y-099M-8WGY-0B
Type: SEL_HIST
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
GID 6415546
Type: GID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
CID 532994 SID 27
Type: CID-SID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
BW50212
Type: INTRID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
46IBWSN258
Type: CIMMYT Int. Wheat Improvement Network
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
10.18730/C3DA0
Type: Digital Object Identifier

Intellectual Property Rights

FAO Standard Material Transfer Agreement
Date Issued: 01 Jan 2013
View MTA disclaimer
CIMMYT-SMTA Internal Transfer
Date Issued: 01 Jan 2013
View MTA disclaimer

Additional Availability Information


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

Source History

Pedigree

Description: KRL 19/QUAIU #1


Observations

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

Characterization and Evaluation Data:
Category CHEMICAL PRODUCTION
Descriptor Bread crumb structure Bread loaf volume Dough alveograph PL score Dough alveograph W score Dough mix time mid-line peak Dough Mixograph Torque Flour color Flour End Use Quality, Code Flour End Use Quality, Description Flour End Use Quality, Relative Performance Flour Yield 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 Low molecular weight glutenin, Glu-D3 Protein, Flour Protein, Grain SDS-Sedimentation, Whole meal Test weight Thousand Grain Weight
Value Good 705 1 226 3 3.02 66.092 66.1 White 2b Flat and Steamed Breads Acceptable 63.2435 Medium-Strong White Hard 39 2* 7+9 5+10 d h b 9.7 11.3 12.5 83.9 48.7
Study/Environment CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1 CIMMYT CENEB YT2010-11 ME1

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