GOOD BREADMAKING QUALITY WHEAT (TRITICUM-AESTIVUM L) GENOTYPES WITH 2-SUBUNIT COMPOSITION AT THE GLU-D1 LOCUS(12)

Wheats from Bankut played an important role in Hungarian wheat product ion from the thirties to the early sixties of this century. Their good flour quality was characterised mainly by a Brabender farinograph val ue of A, high gluten content and generally a 2+12. subunit at the HMW glutenin Glu-D1 locus. The breeding of wheat varieties with a similar type of quality would serve to broaden the genetic basis for the selec tion of good flour quality. Breeding lines with good breadmaking quali ty can be created not only from genotypes with 5+10 Glu-D1 subunits, b ut also from those with a 2+12 HMW glutenin composition. One example o f this will be described below through a characterisation of the flour quality of the wheat line MvM 57-91.