Effect of intra and inter-allelic variation in Glu-A1 and Glu-D1 loci on bread-making quality in wheat

• Published in: Cereal research communications Vol. 24; no. 3; pp. 317 - 322
• Main Authors: Dencic, S. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Agriculture), Vapa, L. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Natural Sciences)
• Format: Journal Article
• Language: English
• Published: Cereal Research Institute 1996
• Subjects: Alleles; BREADMAKING; Breeding; CALIDAD; Chemical composition; CHEMICOPHYSICAL PROPERTIES; ELECTROFORESIS; ELECTROPHORESE; ELECTROPHORESIS; Gels; GENE; GENES; Genetic loci; Genetic variation; GLUTENINAS; GLUTENINE; GLUTENINS; Grains; High frequencies; PANIFICACION; PANIFICATION; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; QUALITY; TRITICUM AESTIVUM; Wheat; Wheat flour
• ISSN: 0133-3720; 1788-9170

The relationship between the high Mr glutenin subunit alleles and components of bread-making quality (BMQ)in 160 wheat cultivars grown in Novi Sad were studied. Significant differences were observed among alleles within Glu-1 loci for some bread-making quality components. The null allele at the Glu-A1 locus had the largest positive effect on the BMQ components (except loaf volume) when compared with its counterparts (1 and 2], only in presence of subunits 2+12 (in Glu-D1). In cultivars with 5+10 (in Glu-D1), subunit 2* was superior to subunit 1 and to the null allele