Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality

Effect of foliar application of Cu, Zn, and Mn on yield and quality indicators of winter wheat grain

“…Extra fertilization with Cu (NPK+Cu) and combined micronutrients (NPK+Cu, Zn, Mn) decreased the content of LMW glutenins by 4.9% and 2.9%, respectively. Luo et al (2001) conclude that the content of HMW and LMW fractions is genetically conditioned while Chope et al (2014) indicate the predominant role of N in forming relationships. According to Fuertes-Mendizábal et al (2010), an increase in the content of HMW glutenins (Table 6) Zhao et al (2009) Table 5.…”

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

“…For the LMW-GS, several authors have observed that Glu-A3d, Glu-B3b and Glu-B3g subunits also stand out for their positive effect on baking quality (Luo et al 2001;Branlard et al 2003;Liang et al 2010). In breeding programs, these subunits would also be desirable when selecting wheat with high gluten strength.…”

“…The Glu-D1 locus has been reported as the one that has the greatest effect on the rheological properties and baking quality of the flour. The 5+10 alleles at this locus have been associated with flours with more suitable viscoelastic properties for bread making and that also result in bread with higher volume (Payne et al 1987;Luo et al 2001;Liang et al 2010;Li et al 2010;Hernández et al 2012;Blechl and Vensel 2013). Vázquez et al (2012) reported that 1 and 2* alleles at Glu-A1 are also associated with greater gluten strength and good baking quality, while Peña et al (2005) found that 17+18 and 7+8 alleles at Glu-B1 are also associated with high bread volume, especially the 17 allele, which has a positive effect on the rheological properties of the flour.…”

Environmental Impacts of Korean and CIMMYT Wheat Lines on Protein Characteristics and Bread Making Quality

“…Australian researchers proposed that Glu-A3b and Glu-A3d alleles showed stronger dough strength than other alleles (Gupta et al, 1989(Gupta et al, , 1991Metakovsky et al, 1990;Vawser et al, 2002). The rankings of Glu-A3 alleles to dough strength were a=d=f≥e in French wheat cultivars and d>c=e alleles in New Zealand wheat cultivars Luo et al, 2001). Peña et al (2004) reported that wheat lines with Glu-D1d and Glu-B3d showed the strongest gluten strength followed by groups possessing Glu-D1d combined with Glu-B3b, Glu-B3f and Glu-B3g.…”

“…Peña et al (2004) reported that wheat lines with Glu-D1d and Glu-B3d showed the strongest gluten strength followed by groups possessing Glu-D1d combined with Glu-B3b, Glu-B3f and Glu-B3g. Glu-D3b allele showed stronger dough strength than Glu-D3a and Glu-D3c in Australian and New Zealand cultivars (Gupta et al, 1989(Gupta et al, , 1991Metakovsky et al, 1990;Luo et al, 2001). However, Branlard et al (2001) reported that Glu-D3a positively affected dough strength in French wheat and Vawser et al (2002) reported that no difference was found in dough strength at Glu-D3 locus.…”