Quality of wheat lines solely expressing high-molecular-weight glutenin allelic variation of 1Dy 12

The high-molecular-weight glutenin subunits (HMW-GS) at <i>Glu-D1</i> have a larger contribution to the processing property of wheat flours than those at the <i>Glu-A1</i> and <i>Glu-B1</i> loci and are always expressed in nature. Wheat lines missing one subunit at <i>Glu-D1</i>, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS<i>-</i>sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW-GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW-GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS-sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW-GS 1Dy 12 also showed a lower development time (&lt;1 min), stability time (&lt;1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW-GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak-gluten foods.