We investigated the relationships between allelic variations on three
Glu- loci,
Glu-D1,
Glu-A3 and
Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of
Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of
Glu-D1a. The group carrying
Glu-B3g had a longer PT than that of the group carrying
Glu-B3b when it was accompanied by
Glu-D1d, and the group carrying
Glu-A3d had a longer PT than that of the group carrying
Glu-A3f when it was accompanied by
Glu-D1d and
Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three
Glu- loci could be ranked as
d >
a on
Glu-D1,
d >
f on
Glu-A3 and
g >
b on
Glu-B3. The wheat with compositions of
d-f-b (allele on
Glu-D1,
Glu-A3 and
Glu-B3, respectively) had the highest specific loaf volume (SLV), and
d-d-g had lower SLV than those of other three combinations carrying
Glu-D1d, although the dough strengths (PTs) of the
d-f-b group was secondarily high and that of the
d-d-g group was very high. It is considered that the
d-d-g combination group has excessively strong dough and that the poor contribution of
d-d-g combination to loaf volumes may be due to the extra-strong dough properties.
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