Wheat varieties released in Slovakia and their bread-making quality

Šramková, Z. and Gregová, E. and Šliková, S. and Šturdík, E. (2010) Wheat varieties released in Slovakia and their bread-making quality. Cereal Research Communications, 38 (3). pp. 386-394. ISSN 0133-3720

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Abstract

The main goal of our work was to determine the composition of high-molecular-weight glutenin subunits (HMW-GS) in 84 cultivars of common wheat ( Triticum aestivum L.) originating from eight European countries and registered in Slovakia. Eleven alleles and 18 allelic compositions were detected. The most frequent HMW-GS patterns were “Null”, 7 + 9, 5 + 10 and “Null”, 7 + 8, 5 + 10 which were observed in twenty-seven (31%) and fourteen (16.1%) cultivars, respectively. The allele 5 + 10, which has the strongest association with good bread-making quality, was present in 75% of analysed accessions. The wheat-rye 1BL/1RS translocation was identified in eleven cultivars.

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