Introduction to bread wheat (Triticum aestivum L.) and assessment for bread-making quality of alleles from T. boeoticum Boiss. ssp. thaoudar at Glu-A1 encoding two high-molecular-weight subunits of glutenin

摘要: Two alleles, Glu-A1r encoding high-molecular-weight (HMW) glutenin subunits 39+40 and Glu-A1s HMW 41+42, were introgressed to bread wheat (Triticum aestivum L.) cv. Sicco from two accessions of T. boeoticum Boiss. ssp. thaoudar (A genome species, 2n=2x=14). Alleles at Glu-A1 in current commercial wheats encode zero or one subunit, alleles the homoeoloci Glu-B1 Glu-D1 a maximum subunits; hence number found is five, whereas lines incorporating carry six. Using near-isogenic lines, results demonstrated that introduction resulted diminished dough stickiness improved stability during mixing compared with Glu-A1a subunit 1, small improvement gluten strength as shown by SDS- sedimentation test. The also predicted SDS-sedimentation Thus are potential value breeding programmes designed improve bread-making quality.