Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines

Abstract

The effects of high molecular weight glutenin(HMWG) subunits on bread-making quality were investigated by using eight kinds of near-isogenic lines(NILs) and recurrent parent Harunoakebono. No significant difference was found in flour yield from milling and flour protein content among NILs. There was no significant difference in bread-making quality between HMWG subunits 1 and 2^* at the Glu-A1 allele. A comparison of subunits 17 + 18 with subunits 7 + 8 and 7 + 9 at the GluB1 allele showed no significant difference in SDS-sedimentation volume and dough strength. However, the specific loaf volume of the former was higher than that of the latter. Subunit 20 revealed the weakest physical property of dough at the Glu-B1 allele and indicated that the physical property values of the dough were close to those of subunits 2 + 12, 4 + 12, and 2.2 + 12 at the Glu-D1 allele in spite of having subunits 5 + 10 at Glu-D1. However, subunits 20 showed a higher specific loaf volume than subunits 2 + 12, 4 + 12, and 2.2 + 12. HMWG subunits 2 + 12, 4 + 12, and 2.2 + 12, which are shared by most Japanese wheat cultivars, indicated much poorer bread-making quality than subunits 5 + 10. It is assumed that subunits 2.2 + 12 have the most negative effect on breadmaking quality among all HMWG subunits except for null alleles, although subunits 2.2 + 12 were not significantly different from subunits 2 + 12 or 4 + 12 on physical dough properties.