Effect of single substitution of glutenin or gliadin proteins on flour quality of Alpha 16, a Canada Prairie Spring wheat breeders' line

The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing , bread, and noodle quality properties were evaluated. The presence of a gl iadin component (BGGL) and the low molecular weight glutenin subunit (LMW-G S) 45 found in the selection Biggar BSR were associated with significant in creases in dough strength characteristics. The results of the study showed that gliadins, LMW-GS, and high molecular weight glutenin subunits (HMW-GS) can influence bread- and noodle-making properties of wheat flour. Genotype -by-environment interactions were not significant for most of the quality p arameters studied, indicating that the differences observed in quality char acteristics were mainly due to the effect of genotype.