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The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the  Glu-A3  and  Glu-D3  loci and seven alleles in the  Glu-B3  locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the  Glu-3  loci scheme ( Glu-A3b ,  Glu-A3f  at the  Glu-A3  locus;  Glu-B3a ,  Glu-B3b ,  Glu-B3d ,  Glu-B3h  at the  Glu-B3  locus;  Glu-D3a ,  Glu-D3c  at the  Glu-D3  locus) determined the most beneficial quality parameters.

open life sciences

Composition of low-molecular-weight glutenin subunits in common wheat ( Triticum aestivum  L.) and their effects on the rheological properties of dough