Contribution to Breadmaking Performance of Two Different HMW Glutenin 1AyAlleles Expressed in Hexaploid Wheat

Two expressed alleles of the 1Ay high-molecular-weight glutenin subunit (HMW-GS), 1Ay21*and 1AyT1, previously introduced in durum and bread wheat, were separately introgressed into the Australian bread wheat (Triticum aestivumL.) cv. Livingston. The developed lines had different allelic compositions compared to that of the parental cultivar (1Ax1), having either 1Ax21+1Ay21*or 1Ax1+1AyT1at the Glu-A1locus. Since 1Ax21and 1Ax1are known to have the same effects on quality, differences observed between the two sets of the developed lines are attributed to the two introgressed Aygenes. Yield and agronomic performance of the lines were evaluated in the field, and the protein, dough, and baking quality attributes were evaluated by large-scale quality testing. Results demonstrated that the subunit 1Ay21* increased unextractable polymeric protein by up to 14.3% and improved bread loaf volume by up to 9.2%. On the other hand, subunit 1AyT1increased total grain protein by up to 9% along with dough elasticity. Furthermore, milling extraction was higher, and flour ash was lower in the 1Ay21*lines compared to the lines integrating 1AyT1. Both sets of the 1Ay introgression lines reduced dough-mixing time compared to the recurrent parent Livingston. The results also showed that 1Ay21*had a higher potential to improve the baking quality than 1AyT1under the Livingston genetic background. Both alleles showed the potential to be utilized in breeding programs to improve the breadmaking quality.