Baking quality depends on seed protein content as well as kind of protein. In order to investigate the relationship between high molecular weight glutenin subunits (11MW- OS) and baking quality, 107 wheat advanced lines were evaluated using SDS-PAGE. Twelve subunits were found in Glu-Al, Glu-Bl and Glu-Dl loci. In 4 lines out of 12, subunits 7*+8 were found, in which subunit 7* was a new band with more mobility in comparison with subunit 7. To investigate the effect of Glu-Bi locus on baking quality, those lines that had identical subunits in Glu-A 1 and Glu-D 1 loci but differed in Glu-Bl locus were chosen, their baking quality being evaluated by SDS-Sediment. The results of ANOVA showed that Glu-Al and Glu-Dl loci had significant effects on SDS-Sediment. The subunits 5+10 and 2* of Glu-Dl and Glu-Al, respectively, were more effective than others of these loci on SDS-Sediment and had positive significant correlation with this trait. Stepwise regression analysis revealed that the subunits 5+10. 7+8 and 17+18 can justify 39% of variation in SDS-Sediment. The subunits 17+18 and 7*+8 of Glu-Bi locus had the most effects on SDS-Sediment which had positive significant correlation with this trait.
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