Abstract
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG subunits had different effects on bread-making quality. The SDS-sedimentation volume, physical dough strength, and specific loaf volume of Harunoakebono (79/510) and NIL 1718/510 were significantly higher than those of the other NILs. NIL 20/2.212 showed the least value among NILs. The results were a sticky dough and a poor-quality loaf. NIL 20/510 or NIL 20/2.212 was found to have a large negative effect compared to subunits 79/510 or NIL 79/2.212. The functional properties of NIL 20/212 were not significantly different from those of NIL 79/212. Subunit 20 had different effects on the functional properties when coupled with other subunits at Glu-D1 alleles.
