Genetic diversity of wheat storage proteins and bread wheat quality

By Gérard Branlard, M. Dardevet, R. Saccomano, F. Lagoutte, J. Gourdon. Euphytica, 2004

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Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT) (2008, background): “…gliadin and glutenin composition (mainly at the Glu-1, Glu-3, and Gli-1 loci), are responsible for most variation in dough properties (strength and extensibility), dough-mixing properties, and breadand Chinese noodle-making quality (Branlard et al. 2001; He et al. 2005; Liu et al. 2005).”
Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats (2005, background): “Various studies also demonstrated that LMW glutenin subunits contribute importantly to dough properties ( Branlard et al., 2001; Brett et al., 1993; Flate & Uhlen, 2003; Gupta et al., 1991, 1994; Luo et al., 2001; Metakovsky et al., 1990; Nieto-Taladriz & Perretant, 1994; Nagamine et al., 2000; Pog”
Modelling protein content and composition in relation to crop nitrogen dynamics for wheat (2006, background): “Glutenins are mainly esponsible for viscoelastic properties, and gliadins are imporant in conferring extensibility to dough (Branlard et al., 2001).”