IDENTIFICATION, MOLECULAR CHARACTERIZATION AND USE OF MUT ANTS FOR WHEA T STORAGE PROTEINS IN QUALITY STUDIES.

The close linkage between gliadin and LMW glutenin subunit genes makes it impossible to define which group of proteins plays the major role in determining bread-making properties. Since recent evidence, in durum and bread wheat, points to the direct influence of LMW glutenin subunits it can be then assessed that the major detrimental effects observed in the present work is ascribable to the lack of the LMW glutenin subunits. Mutants lacking only one of the two group of proteins will firmly establish the relative role of these two different gluten components.