Genetic Basis of Breadmaking Quality of Croatian Wheat Cultivars

M. Jošt1, Radojka Fišter2, Maja Skenderija2 and Božena Mrazović3

JOST Seeds-Research, Stjepana Radića 21, 48260 Križevci, Croatia

2Podravka — Research and Development, 48000 Koprivnica, Croatia
3 Mlinar, Križevci, 48260 Križevci, Croatia

Article history:

Received  June 28, 1994
Accepted June 19, 1995


The unique viscoelastic and cohesive properties of wheat dough are mainly due to its water-insoluble, storage proteins, gluten. The strongest effect on quality is due to a group of high-moleadar-weight (HMW) suibunits of glutenin, coded by the alleles on homocologous group I chromosomes: 1A, IB and ID. At present, 20 different multiple alleles coding HMW glutenins arc known. Although hexaploid wheat probably could posses two genes at each of the chromosome mentioned, i.e. altogether 6, the known cultivars have only 3 to 5 subunits of HMW glutenin. Each of the subunits composition has shown a different effect on breadmaking quality. The subunits 7 + 8, 7 + 9 and 17 + 18 coded by Glu-Blb, Glu-Blc, and Glu-B1i, as well as the subunits 5 + 10, coded by Glu-D1d allele have the greatest positive effect on breadmaking quality, while the subunits 6 + 8 and 2 + 12 coded by the multiple alleles Glu-B1d and Glu-D1a have a significant negative effect.
The Croatian wheat cultivars are grouped according to the value of their HMW glutenin subunits and were related to their breadmaking properties. The strategy, results and prospects of Croatian wheal breeding program based on glutcnin subunits arc discussed.

*Corresponding author:  

Presented at the 2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, June15-17,1994