GENETIC-VARIATION IN GLU-1 LOCI AND BREAD-MAKING QUALITY IN WHEAT

It is now well recognized that the HMW glutenin subunits, coded by the genes at the Glu-1 loci, are related to significant differences in br ead making quality. The aim of this paper was to relate the RFLP patte rn at the Glu-1 loci to the bread-making quality of different wheat cu ltivars, and also to the allelic variability of the HMW glutenin subun its obtained by SDS-PAGE. Significant differences in sedimentation val ue, yield of flour, loaf volume and loaf quality, were found between c ultivars possessing 2.3 kb fragment when compared with those lacking t his fragment.