RELATIONSHIP BETWEEN HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN AND BREADMAKING QUALITY OF HUNGARIAN GROWN WHEATS

HMW glutenin subunits spectra of 72 bread-wheat cultivars grown in Hungarian were studied using SDS-polyacrylamide gel electrophoresis. The quality of varieties was determined based on Valorigraph test, glutenin quantity and quality, Hagberg's falling number and baking test. In the 72 wheat cultivars 12 different permutations of HMW glutenin subunits were found. The cultivars have been evaluated by HMW glutenin subunit quality score (Glu-l quality score). Highly significant correlations were found by statistical analyses of results. The highest linear correlation coefficients were obtained for the correlation of Glu-l quality score Valorigraph value and baking test loaf volume (r = 0.690, p < 0.001 and r = 0.573, p < 0.001, respectively). The evaluation method used can be a useful tool for screening test in breeding programs.