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.