Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties

The dataset provides various types of information on traits related to bread wheat grain quality. The dataset describes 75 T. aestivum accessions grown in two replicates at two locations in France, Estrées-Mons (EM) and Clermont-Ferrand (CF). Accessions are classified into three categories depending on the year of their release for modern or old varieties or as landraces. Their geographical origin is specified as well. In total, 300 samples are characterized. Row data are organised into eigth files. The first file describes the field trials and some plant and grain traits. Protein composition of wholemeal flours expressed as dry weight is available in the second file. The fourth file gives technological data of gluten and dough made from flour derived from each accession sample. The fifth file details the 34,746 markers genotyped with Axiom TaBW35K. A characterisation of starch is available in the sixth file. All variables are summarised and explained in the Variables.tab file. The list of accessions is available in the Material.tab file. The two last files consist in two protocols for the determination of wheat grain protein composition.