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

Abstract

The relationship between the high M(r) 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 all 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.