Good breadmaking quality wheat (Triticum aestivum L.) genotypes with 2+12 subunit composition at the Glu-D1 locus
1995
Bedo, Z. (Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvasar (Hungary)) | Karpati, M. (Department of Food Chemistry, Budapest Technical University, Budapest (HUngary)) | Kramarik Kissimon, J. (Agr. Res. Inst. of the Hungarian Academy of Sciences, Martonvasar (Hungary)) | Lang, L. (Agr. Res. Inst. of the Hungarian Academy of Sciences, Martonvasar (Hungary))
Wheats from Bankut played an important role in Hungarian wheat production from the thirties to the early sixties of this century. Their good flour quality was characterized mainly by a Brabender farinograph value of A, high gluten content and generally a 2+12 subunit at the HMW glutenin Glu-D1 locus. The breeding of wheat varieties with a similar type of quality would serve to broaden the genetic basis for the selection of good flour quality. Breeding lines with good breadmaking quality can be created not only from genotypes with 5+10 Glu-D1 subunits, but also from those with a 2+12 HMW glutenin composition. One example of this will be described below through a characterization of the flour quality of the wheat line MvM 57-91
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