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Seventy-two winter wheat varieties and advanced lines were sown at Zhengzhou of Henan province and Jinan of Shandong province in 2000~2001 wheat season. The high and low molecular weight glutenin subunits, protein properties including protein content and SDS sedimentation value, and bread making quality parameters were investigated and analyzed for improving wheat quality efficiently. On average, the varieties showed medium to high protein content and SDS sedimentation value, but poor bread making quality, and significant differences were observed for all measured traits anmong these varieties. Variability in bread making quality could be well explained by allele variations of high- and low molecular weight glutenin subunit. The varieties with subunit 5+10 at Glu-D1, and Glu-B3j expressed much better bread making quality than those with the other subunits, while varieties with subunit Glu-B3j, namely 1B/1R translocation lines, expressed the poorest bread making quality including volume, spring, appearance, texture, structure, color, and total score. It suggested that different strategies should be focused in wheat quality improvement for non-and 1B/1R translocation lines, with SDS sedimentation value used for non 1B/1R translocation lines, and the ratio of SDS sedimentation value with protein content used for 1B/1R translocation lines in selection for bread making quality.

Global Wheat Program

Text in Chinese

INT2411