Genotype and environment effects on bread-making quality of Swedish-grown wheat cultivars containing high-molecular-weight glutenin subunits 2+12 or 5+10

Wheats grown in Sweden were investigated for the effects of genotype and en vironment on bread-making quality. Stability was also investigated. The res ults showed that both genotype and environment as well as their interaction had a significant influence on bread-making quality. Differences in stabil ity were also found. In general, cultivars containing HMW glutenin subunits 5 + 10 had a higher gluten strength and also showed greater variation and less stability compared with these containing 2 + 12, When comparing bread- making quality over several years some promising cultivars were found. Drab ant, Dragon, Dacke, Kosack and Stava were relatively good and stable among those cultivars containing HMW glutenin subunits 2 + 12. Avle and Tarso wer e the most promising of the cultivars with 5 + 10. The relatively weak char acter of Tarso despite the HMW glutenin subunits 5 + 10 might be due to the 1BL/1RS rye translocation in this cultivar.