Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites.

[The treatment of an anxiety - depression syndrome in young women. Report of a case (author's transl)].

During treatment of an anxiety-depression syndrome, a young woman presented with amenorrhoea probably related to sulpiride administration. Interruption of treatment provoked depression relapse; the addition of bromocriptine prevented recurrence of the amenorrhoea without affecting the therapeutic results of the second course of treatment with sulpiride.