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		<title>Genomic Selection Models Predict Wheat Baking Quality Years Earlier, New Study Shows</title>
		<link>https://bioengineer.org/genomic-selection-models-predict-wheat-baking-quality-years-earlier-new-study-shows/</link>
		
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		<pubDate>Mon, 05 Oct 2026 13:56:28 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[baking quality]]></category>
		<category><![CDATA[breeding]]></category>
		<category><![CDATA[end-use quality]]></category>
		<category><![CDATA[fixed effects]]></category>
		<category><![CDATA[GBLUP]]></category>
		<category><![CDATA[genomic selection]]></category>
		<category><![CDATA[genotype by environment interaction]]></category>
		<category><![CDATA[GWAS]]></category>
		<category><![CDATA[hard red spring wheat]]></category>
		<category><![CDATA[predictive ability]]></category>
		<category><![CDATA[reaction norm model]]></category>
		<category><![CDATA[wheat]]></category>
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					<description><![CDATA[A twelve-year study of hard red spring wheat shows that both conventional two-step and single-step reaction norm genomic selection models can predict milling, dough, and baking quality traits with useful accuracy, while fixed-effect markers and data-leakage pitfalls offer important lessons for breeders.]]></description>
		
		
		
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