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.
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Gupta, R.B., Singh, N.K. & Shepherd, K.W. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats. Theoret. Appl. Genetics 77, 57–64 (1989). https://doi.org/10.1007/BF00292316
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DOI: https://doi.org/10.1007/BF00292316