Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions

Durum wheat genotypes with some novel high M_r (high molecular weight, HMW) and low M_r (low molecular weight, LMW) glutenin subunits were grown in Sicily for two years of testing in order to compare their rheological and baking properties with respect to commercial durum wheat cultivars. Good bread making quality, as measured by Alveograph W and P/L, Farinograph and Mixograph parameters, and loaf volume was observed in genotypes combining high M_r subunits 2⁺, 1 or 11 encoded at the Glu-A1 locus with the so-called LMW-2 subunit group encoded at the Glu-B3 locus. The cultivar Avanzi, which carries high M_r subunit 2⁺ and LMW-2-like subunits, and the cultivars Dritto and Keops, which contain novel high and low M_r subunits, gave higher loaf volumes than control cultivars. The LMW-2 group subunits were found to be the main factor in determining dough strength (Alveograph W). The increase in the amount of high M_r subunits in genotypes with one expressed Glu-A1 gene may account for their improved rheological and baking properties.