. 2017 Sep 14;8:1593. doi: 10.3389/fpls.2017.01593

Table 3.

Quality parameters across three years of translocation line in comparison to recipient cultivar.

Cultivar/Line	Protein content (%)	Dry gluten (%)	Wet gluten (%)	Thousand kernel weight (g)	Test weight (g)	Grain hardness index	SDS sedimentation value
N61 (2014)	10.53 ± 0.48^a	8.07 ± 0.53^a	23.85 ± 2.45^a	35.38 ± 0.63^a	74.3 ± 0.36^a	31	2.78 ± 0.04^a
1EL(1AS) (2014)	10.65 ± 0.44^a	8.4 ± 0.72^a	22.67 ± 2.54^a	32.15 ± 0.49^b	74.6 ± 0.71^a	30	3.64 ± 0.16^b
N61 (2015)	8.6 ± 1.2^a	6.1 ± 1.1^a	17.9 ± 1.6^a	33.63 ± 0.76^a	75.8 ± 0.9^a	33.93	2.37 ± 0.058^a
1EL(1AS) (2015)	8 ± 0.3^a	5.9 ± 0.3^a	17.2 ± 0.6^a	30.47 ± 2.33^b	74.9 ± 0.5^a	35.15	3 ± 0.1^b
N61 (2016)	9.33 ± 0.68^a	5.83 ± 0.45^a	18.53 ± 1.63^a	34.67 ± 0.51^a	78.33 ± 0.74^a	27	2.34 ± 0.10^a
1EL(1AS) (2016)	8.87 ± 0.61^a	5.03 ± 0.67^a	17.63 ± 1.40^a	28 ± 3.28^b	77.077 ± 0.68^a	33	2.81 ± 0.18^b

Multi-environment data indicated that improvement in dough strength in the translocation line was due to genetic factors. Values followed by same letter in column are not significantly different at p > 0.05.