Difference in combination between Glu-B1 and Glu-D1 alleles in bread-making quality using near-isogenic lines

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 (7+9/5+10) and NIL 17+18/5+10 were significantly higher than those of the other NILs. NTL 20/2. 2+12 showed the least value among NILs. The results were a sticky dough and a poor-quality loaf. NIL 20/5+10 or NIL 20/2.2+12 was found to have a large negative effect compared to subunits 7+9/5+10 or NIL 7+9/2.2+12. The functional properties of NIL 20/2+12 were not significantly different from those of NTL 7+9/2+12. Subunit 20 had different effects on the functional properties when coupled with other subunits at Glu-D1 alleles.