Bread-making quality of wheat depends on quantity and quality of seed storage proteins (largely glutenin and gliadin). The relationship between high molecular weight glutenin subunits (HMWG) and bread making quality has been revealed in foreign wheats. We studied forty eight Iranian and foreign bread wheat cultivars for variation in HMWG subunits by SDS-PAGE. In order to determine bread- making quality of the samples Farinograph and Zeleny sedimentation tests were conducted and protein content was determined. Results of the study showed that alleles which encode subnits 1 and 2* are more valuable than their allelic counterpart Null in GLU-Al locus related to genome A for bread making quality.
Subunit 5 + 10 had significant and more favorable effect on bread making quality than its allelic counterpart 2+12 in genome D.Zeleny sedimentation test was a weaker assey for revealing bread- making quality than Farinograph test. Our results indicate that selection for favorable alleles that encode subunits:1,2* and 5+10 can be effective in improving breadmaking quality during breeding programs.
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