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.

本数据集涵盖与面包小麦籽粒品质相关的各类性状信息。该数据集记录了75份普通小麦（Triticum aestivum，缩写T. aestivum）种质材料的相关数据，这些材料在法国的两个试验地点——埃斯特雷-蒙斯（Estrées-Mons，EM）与克莱蒙费朗（Clermont-Ferrand，CF）——设置了两次生物学重复种植。种质材料依据其选育年份被划分为三类：现代品种、古老品种或地方品种（landrace），同时标注了每份材料的地理起源。本数据集共完成300份样本的性状表征。原始数据共分为8个文件：第一个文件对田间试验及部分植株、籽粒性状进行描述；第二个文件提供了以干重计的全麦粉蛋白质组成数据；第四个文件给出了由每份材料所制面粉制备得到的谷蛋白与面团的工艺特性数据；第五个文件详细列出了通过Axiom TaBW35K芯片完成基因分型的34746个分子标记；第六个文件包含淀粉的特性表征数据。所有变量的汇总说明与详细阐释均收录于Variables.tab文件中，种质材料清单则存放在Material.tab文件内。最后两个文件为小麦籽粒蛋白质组成的两种测定实验方案。