The Optimal Combination of HMW Glutenin Subunits Coded at Gene Loci Glu‐A1 and Glu‐B1 for Bread‐Making Quality in Scandinavian Wheats

摘要

The objective of the present study was to identify the optimal combination of high-molecular-weight glutenin subunits at the Glu-A1 and Glu-B1 loci associated with bread-making quality in spring wheat. A total of 43 spring wheat cultivars (Triticum aestivum L.) were studied. The cultivars were selected such that each had the subunit combination 5 10 at the Glu-D1 locus. The field experiments were carried out at the Experimental Farm of Hankkija Plant Breeding Institute with two separate crops in 1989 and 1990. The relationship between electrophoresis data on the Glu-A1 and Glu-B1 subunits and bread-making quality properties was subjected to logistic regression analysis. The results showed that selecting subunits 7 8 (high Payne scores) at Glu-B1 may lead to overstrong gluten. The combination of subunit 2* at Glu-A1 (high Payne scores) and subunits 6 + 8 (low Payne scores) at Glu-B1 was therefore associated with increased bread-making quality. In our material, only one of the 43 lines was of this type.