Cereal Chem 72:287-290  |  VIEW ARTICLE

Contribution of the High Molecular Weight Glutenin Subunit 21* to Breadmaking Quality of Swedish Wheats.

E. Johansson and G. Svensson. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Different technological tests were used to evaluate the functional value of the newly detected high molecular weight (HMW) subunit 21* of glutenin. Progenies of two different crosses, both comprising one parent with 21* and one without 21*, were used. This allows comparison of the functional value of subunit 21* with other HMW subunits of glutenin that share a similar genetic background. Progenies containing subunit 21* have higher sedimentation volumes than those containing allelic subunits 1 or 2*. The progenies containing 21* also tended to have alveogram values that were higher than what is generally desired in Sweden. The progenies containing subunit 21* also had higher loaf volumes than those containing subunit 1. In glutograph and mixograph tests, deformation and development times were no longer for progenies containing 21* than progenies containing subunits 1 or 2*; the times obtained for progenies containing the HMW subunits 5+10, however, were very long and did indicate a gluten strength too high for Swedish baking conditions. Since the development times were not too long, the glutenin subunit 21* to be of potential value for wheat improvement in Sweden.