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The relations of the high molecular weight glutenin subunit alleles and flour quality traits have been studied using random homozygous lines selected from crosses between 5 high and low quality cultivars containing different allels at 3 GLU-1 seed storage protein loci. Derived lines were classified by SDS-PAGE for all possible combination of the alleles. The allelic variation at the GLU-D1 locus accounted for most of the variations observed for SDS-sedimentations , mixing time and tolerance , and loaf volume.
the GLU-D1 allele encoding subunits 5+10 was superior to its allelic conuterpart, encoding 2+12 and 2+11.In generality , subunits encoded by the glutenin alleles on chromosome 1D had the most effects on breadmaking quality traits.