Screening of Crossing Block for Improvement of Wheat Quality

Gluten affected end-use quality of common wheat, also known as bread wheat, is consisted with glutenins and gliadins. Glutenin are divided by its protein weight into high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). HMW-GS represents approximately 10% of the total seed storage proteins and critically determines the strength and elasticity of dough with LMW-GS.