Isogenic bread wheat lines differing in number and type of high molecular weight glutenin subunits.

Number and allelic type of subunits have been reported to affect bread-making quality through their effect on the amount of large-sized glutenin polymer. Improvement in technological quality of wheat flour can be obtained by increasing the number of genes actively expressing HMW-GS or modifying the allelic composition of HMW-GS. The introduction of HMW-GS genes from wild wheat progenitors in which genotypes expressing both x- and y-type subunits at the Glu-A1 locus are present, can be one approach to increase the number of glutenin subunits. This has been shown to have incidentally occurred in some Swedish bread wheat lines.