doi:10.1094/CFW-58-6-0325 | VIEW ARTICLE

AACCI Report

Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource—Free on the AACC International Website

F.Békés¹ and C. W.Wrigley<sup>2

1</sup>FBFD Pty Ltd, 34 Hull Road, Beecroft, NSW 2119, Australia. E-mail: firinc47@gmail.com; Tel: 61 2 987 54029; Fax: 61 2 987 54029.²Queensland Alliance for Agriculture & Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia. E-mail: c.wrigley1@uq.edu.au; Fax: +61 7 334 60555. Cereal Foods World 58(6):325-328.

The gluten composition of more than 8,500 wheat varieties is provided in two new databases on the AACC International website (www.aaccnet.org/initiatives/definitions/Pages/Gluten.aspx). The databases augment earlier versions (1–3) by providing a program to screen the large volume of data. For each variety, the program provides the gliadin composition, listed as alleles at the Gli-1 and Gli-2 loci; the high molecular weight subunits of glutenin (HMW-GS), as subunit numbers and alleles at the Glu-1 loci; the low molecular weight subunits of glutenin (LMW-GS), as alleles at the Glu-3 loci; the Payne Glu-1 scores for dough quality; and estimates of dough strength (as Rmax) and extensibility based on both HMW-GS and LMW-GS alleles.