BREADBAKING POTENTIAL OF DURUM-WHEAT LINES EXPRESSING BOTH X-TYPE ANDY-TYPE SUBUNITS AT THE GLU-A1 LOCUS

Functionality and protein composition data were obtained for 13 F7 lin es derived by a four-way cross, involving two different Italian cultiv ars (Creso and Lira), a tetraploid breeding line (A327), and an access ion of Triticum dicoccoides. Three bread wheat cultivars currently gro wn in Italy and two durum parental cultivars were used as controls. Th ese lines possessed one or two subunits at the Glu-A1 locus, derived f rom the uncommon allelic variant at the same locus of both A327 and Tr iticum dicoccoides. Functional quality was assessed by the sodium dode cyl sulfate (SDS) sedimentation test, theological dough tests (mixogra ph and alveograph), and an optimized microbaking test. Protein composi tion was measured by near infrared reflectance (protein content), size -exclusion HPLC, and SDS-PAGE. Rheological and baking properties were strongly associated with the allelic type of proteins encoded by the G lu-B3 and Glu-A1 loci. Lines with the best technological performances contained the Glu-A1 allele from T. dicaccoides and the allelic type L MW-2 at the Glu-B3 locus from the parental durum wheat cultivars. Resu lts indicated that some lines had exceptionally high dough strength an d approached acceptable levels for baking, with one possessing dough t heological properties and baking performance as good as those of the b read wheat cultivars used as controls.