BREAD-MAKING QUALITY OF WHEAT HYBRIDS - E FFECT OF HIGH-MOLECULAR-WEIGHT GLUTENINS IN A STATE OF HETEROZYGOTY

Thirty-three winter wheat hybrids produced using a chemical hybridizin g agent and their 27 parents were compared for bread-making quality. T he F-1 was intermediate between the two parents for grain hardness, Pe lshenke test and W of alveograph. Correspondence analyses and tree-bas ed models showed strong associations between high molecular weight glu tenin composition and Pelshenke or alveograph. For the Pelshenke test, the Glu-D1 encoded subunits were preponderant, and the effect of the alleles appeared additive between loci, as well as within locus. For t he alveograph, Glu-B1 was the most important locus. Dominance effects appeared, involving the 7 + 8 allele associated with high values for t enacity and extensibility.