Significance of Aegilops tauschii glutenin genes on breadmaking propertiesof wheat

The contribution of the diploid wild wheat species Aegilops tauschii (DD) t o breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tau schii parental lines. Prolamin alleles of the T durum and A. tauschii paren ts are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro-rapid-mix-test (MRMT) and rheological parameters: g luten index (Gl), maximum resistance (RE), SDS-sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and oth er breadmaking properties in hexaploids are significantly influenced by glu tenin genes of the A. tauschii species.