Quality of wheat lines solely expressing high-molecular-weight glutenin allelic variation of 1Dy 12

Shoufen Dai, Zhi Zhai, Wanjun Yang, Qianyu Liu, Jiaqi Jiang, Jian Li, Gang Liu & Zehong Yan
The high-molecular-weight glutenin subunits (HMW-GS) at Glu-D1 have a larger contribution to the processing property of wheat flours than those at the Glu-A1 and Glu-B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu-D1, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS-sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph...
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