Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies

The combined use of proper genetic material and analytical tools have been critical in establishing the role of the high molecular weight glutenin subunits (HMW-GS) in affecting flour bread-making properties. In order to understand the correlation between number and type of HMW-GS and quality properties of bread wheat doughs and gain information on glutenin polymer composition, we are currently developing new bread wheat lines with an altered number and composition of HMW-GS, based on the triple HMW-GS null previously produced by Lawrence et al. Extensive analysis of bread wheat landraces have permitted to identify rare alleles at the different Glu-l loci and null forms lacking x- and/or y-type subunits. Combination of the different null Glu-l alleles has resulted in the production of further genotypes with unusual HMW-GS composition.