Assessment of Glutenin Subunit Diversity and its Relation with Dough Properties and Breadmaking Quality of Wheat

This study presents assessment of glutenin subunit diversity and its relation with dough properties and breadmaking quality in 18 Indian bread wheat ( Triticum aestivum L.) genotypes. The analysis showed considerable genetic variation and revealed 12 high-molecular-weight glutenin subunit (HMW-GS) alleles at the Glu-1 loci and seven low-molecular-weight glutenin subunit (LMW-GS) alleles at the Glu-3 loci. Grain and flour quality were evaluated using 27 different parameters. The farinograph and alveograph indices showed significant association with traits like protein content, gluten index, dough stability, loaf volume and overall bread quality. The study also identified specific allele combinations that contribute to improved dough strength and extensibility. Genotypes carrying Glu-A1b, Glu-B1c/i, Glu-D1d , and Glu-B3j alleles were consistently associated with superior bread baking characteristics. The findings reinforce Glu-1 scores as robust predictors of baking performance and emphasize the need for trait-based selection strategies that integrate molecular and rheological data for wheat quality improvement.