Fig. 1

Phenotypic data of wheat processing quality of the five parents and the NAM population. A The four dough rheological characteristics of the five parents (a–e) and the ANOVA between five parents of four dough rheological characteristics (f–i). Labels A and B indicate significant differences at the level of P < 0.01, and labels a and b indicate significant differences at the level of P < 0.05. B The boxplot for four dough rheological characteristics of four RIL populations. The different color lines of black, green, yellow, red, and blue indicate the five parents of the NAM population YZ, CY, HU, YN, and YT, respectively. C The relationships between four dough rheological characteristics of the NAM population. YZ, Yanzhan 1; CY, Chayazheda 29; HU, Hussar; YN, Yunnanxiaomai; YT, Yutiandaomai. MlPT, midline peak time; MlPH, midline peak height; PkWd, peak width; WdEm, width at eight minutes