THE RELATION BETWEEN HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS, BREAD-MAKING QUALITY AND AGRONOMIC PROPERTIES OF WINTER-WHEAT

F6-lines of two crosses of winter wheat were used to study the relatio n between the composition of high molecular weight (HMW) glutenin subu nits, bread-making quality (protein content and sodium dodecyl sulphat e-sedimentation volume) and agronomic properties, such as kernel yield , straw length, straw stiffness and leaf rust attack. As expected ther e was a clear effect of HMW-subunits on sodium dodecyl sulphate-sedime ntation volume (SDS-sv.), which was especially due to the Glu-D1 locus . Protein content contributed considerably to the variation in SDS-sv. and this effect was comparable to the effect of the HMW-subunits. HMW -subunits had only small effects on straw stiffness and no effects on straw length or resistance to leaf rust. The effect of Glu-D1 on kerne l yield and the negative relationship between protein content and kern el yield and SDS-sv. and kernel yield in the cross SVP 84015 indicated that selection for kernel yield may have a detrimental effect on sele ction for baking quality. Selection for kernel yield as well as for br ead-making quality may be more successful if the composition of HMW-su bunits is screened for in early generations.