Establishment of quality testing protocols for Chinese wheat products and development of gene specific makers

Establishment of quality testing protocols for Chinese wheat products and development of gene specific makers (The First prize of National Science and Technology progress in 2008): (1) Standardized laboratory testing and evaluation methods have been established for traditional Chinese products such as noodles and steamed bread, and key factors responsible for noodle quality have been identified. (2) Comparative genomic approach was employed to understand the allelic variations of key loci associated with noodle quality, and more than 40 gene specific markers were developed and validated, and used to characterize Chinese and CIMMYT germplasm. Three improved varieties with excellent pan bread or noodle quality were released and they became the leading varieties in the Northern China Plain Winter Wheat Region.

The Principal Researcher：HE Zhonghu