BW 52647

Triticum aestivum L. subsp. aestivum



Developed from: CIMMYT,INT.
Maintained by: International Maize and Wheat Improvement Center
CIMMYT received: 01-Jan-2015
Backup location: Svalbard Global Seed Vault
Life form: Annual
Pedigree: PFUNYE #1/KINGBIRD #1/6/PFAU/MILAN/5/CHEN/AEGILOPS SQUARROSA (TAUS)//BACANORA T 88/3/VEERY #7/BOBWHITE/4/PASTOR
Improvement status: Breeders line
Reproductive uniformity: Pureline
Form received: Seed
Digital Object Identifier: 10.18730/C5DPS

Accession names and identifiers

CMSS09B00829T-099TOPY-099ZTM-099NJ-099NJ-24WGY-0B
Type: SEL_HIST
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
GID 6936544
Type: GID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
CID 553716 SID 91
Type: CID-SID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
BW52647
Type: INTRID
Group: BREAD WHEAT
Comment: Complete group name: BREAD WHEAT COLLECTION
10.18730/C5DPS
Type: Digital Object Identifier

Intellectual Property Rights

FAO Standard Material Transfer Agreement
Date Issued: 01 Jan 2015
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CIMMYT-SMTA Internal Transfer
Date Issued: 01 Jan 2015
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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: PFUNYE #1/KINGBIRD #1/6/PFAU/MILAN/5/CHEN/AEGILOPS SQUARROSA (TAUS)//BACANORA T 88/3/VEERY #7/BOBWHITE/4/PASTOR


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) Protein, Flour Protein, Grain Test weight Thousand Grain Weight
Value Very Good 780 0.9 310 3.1 120.7 White 2a Flat and Leavened Breads and Dry Noodles Acceptable 68 Medium-Strong White Hard 41 10.6 12.5 80.5 47.5
Study/Environment CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1 CIMMYT CENEB YT2012-2013 ME1

Actions

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