Quality of wheat lines solely expressing high‐molecular‐weight glutenin allelic variation of 1Dy 12

ABSTRACT The high‐molecular‐weight glutenin subunits (HMW‐GS) at Glu‐D1 have a larger contribution to the processing property of wheat flours than those at the Glu‐A1 and Glu‐B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu‐D1 , either x or y, attract great interest for their potential quality value. Major quality parameters including SDS ‐ sedimentation value, gluten‐related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW‐GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW‐GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS‐sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW‐GS 1Dy 12 also showed a lower development time (<1 min), stability time (<1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW‐GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak‐gluten foods.