The gluten composition of more than 8,500 wheat varieties is provided in two new databases.
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. Read the technical report about these databases in the November/December 2013 issue of Cereal Foods World.
Gluten Database Download Instructions
AACCI is providing access to this app, which was developed by Frank Bekes (firinc47@gmail.com).
If you have technical issues with the app, please contact Frank directly.
There are 2 versions of the app – one for 
Windows XP and Vista and one for Windows 7/8.
Please download the appropriate file to your hard drive and unzip the contents to a directory on your hard drive.
The following files will be in the directory:
Glu.txt - release notes
kincs.csv - app data
Glutenin ver4.exe - app executable
Double click the .exe file and follow the onscreen instructions to use the app.
