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.