Evaluation of Hexaploid Wheat Varieties for Making Bread by High Molecular Weight (HMW) and Low Molecular Weight (LMW) Analysis

Knowledge of composition of high molecular weight glutenin subunits (hmw-gs) and low molecular weight glutenin subunits (lmw-gs) and their associations with bread making and quality will contribute to genetically improving processing quality of bread wheats in iraq. six bread wheat varieties (tammuz, aras, rabia, cham 4, cham 6 and costantino) were conducted to detect the allelic variation at glu-1 and glu-3 loci by sds-page electrophoresis and to understand their effects on dough properties. important methods applied for the breeding of bread-quality wheat (triticum aestivum l.) consist of small-scale bread-quality tests for the determination of the grain protein content, sds-sedimentation volume, thousand kernel weight and kernel diameter. the thousand kernel weight and sds-sedimentation volume showed relatively higher significant among the varieties, whereas the flour yield showed no significance difference. the results of sds-page indicate that subunits/alleles 1 and null at glu-a1, 7, 20 and 7+9 at glu-b1, 2+12 and 5+10 at glu-d1, allele a at glu-a3, alleles d and m at glu-b3 and alleles j and k at glu-d3 in bread wheat varieties. the lowest frequency of subunit 7+9 was found in variety tammuz. on the other hand, the variety tammuz showed the highest value of score quality and the varieties cham 4 and cham 6 had the lowest value of score quality. genetic diversity of wheat was evaluated by constructing the dendrogram for high molecular weight (hmw) and low molecular weight (lmw) gluten subunit bands.