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Cereal Research Communications

, Volume 38, Issue 3, pp 386–394 | Cite as

Wheat varieties released in Slovakia and their bread-making quality

  • Z. Šramková
  • E. GregováEmail author
  • S. Šliková
  • E. Šturdík
Open Access
Quality and Utilization

Abstract

The main goal of our work was to determine the composition of high-molecular-weight glutenin subunits (HMW-GS) in 84 cultivars of common wheat (Triticum aestivum L.) originating from eight European countries and registered in Slovakia. Eleven alleles and 18 allelic compositions were detected. The most frequent HMW-GS patterns were “Null”, 7 + 9, 5 + 10 and “Null”, 7 + 8, 5 + 10 which were observed in twenty-seven (31%) and fourteen (16.1%) cultivars, respectively. The allele 5 + 10, which has the strongest association with good bread-making quality, was present in 75% of analysed accessions. The wheat-rye 1BL/1RS translocation was identified in eleven cultivars.

Keywords

wheat HMW-GS bread-making quality Glu-score Ry-score 

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© Akadémiai Kiadó, Budapest 2010

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • Z. Šramková
    • 1
  • E. Gregová
    • 2
    Email author
  • S. Šliková
    • 2
  • E. Šturdík
    • 1
  1. 1.Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food TechnologySlovak University of TechnologyBratislavaSlovakia
  2. 2.Plant Production Research Center PiešťanyPiešťanySlovakia

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