Theoretical and Applied Genetics

, Volume 77, Issue 1, pp 57–64

The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats

Authors

  • R. B. Gupta
    • Department of AgronomyWaite Agricultural Research Institute
  • N. K. Singh
    • Department of AgronomyWaite Agricultural Research Institute
  • K. W. Shepherd
    • Department of AgronomyWaite Agricultural Research Institute
Originals

DOI: 10.1007/BF00292316

Cite this article as:
Gupta, R.B., Singh, N.K. & Shepherd, K.W. Theoret. Appl. Genetics (1989) 77: 57. doi:10.1007/BF00292316

Summary

The effects of allelic variation at Gli-A1, GluA3 and Glu-A1 loci coding for gliadins, LMW glutenin subunits and HMW glutenin subunits on dough resistance and extensibility was analysed in 56 F2-derived F6 families from a cross between bread wheats MKR(111/8) and ‘Kite’. Extensograph data from two sites giving widely different flour protein levels (approximately 7% and 14%) revealed that the Glu-A3m and Glu-A1b alleles were associated with larger effects on dough resistance and extensibility than the null alleles Glu-A3k and GluA1c, respectively, and moreover, their effects were additive at both protein levels. The effect of the LMW glutenin allele Glu-A3m on both dough resistance and dough extensibility was relatively larger than that of the HMW glutenin allele Glu-A1b at both sites. Variation at the Gli-A1 locus did not appear to contribute towards dough strength. The results also showed the large effect of flour protein content on dough properties.

Key words

Wheat flour protein contentGliadinsGluteninsExtensograph testsBread-making quality

Copyright information

© Springer-Verlag 1989