Payame Noor University Crop Biotechnology 2252-0783 3 1 2013 09 02 Evaluating the Cooking Quality Traits in Bread and Durum Wheat Evaluating the Cooking Quality Traits in Bread and Durum Wheat 33 41 387 FA Masume Rajabi Hashjin M.Sc. Agricultural Biotechnology, Shahed University, Tehran, Iran Mostafa Agahee Sarbrzeh Associate Professor, Research Institute of Seed and Plant Breeding, Karaj, Iran. Mohammad Hossein Fotokian Associate Professor of Agricultural Biotechnology, Shahed University, Tehran, Iran Mohsen Mohammadi Assistant Professor, Research Institute of Seed and Plant Breeding, Karaj, Iran. Journal Article 2012 12 29 In order to evaluate the quality characteristics and seed storage proteins, 11 durum wheat genotypes as well as Eagle, Falat and Verinac genotypes were Chosen. Eight quality traits including hardness, grain quality, Zeleny number, dry gluten, wet gluten, bread mass, grain moisture, water absorption and protein content were measured. For separation of glutenin subunits SDS-PAGE method was used. The correlations between protein content and zeleny number, hardness, dry gluten and wet gluten were significant and positive. On the other hand, there were significant and negative correlation between protein content and bread mass and moisture content. The stepwise regression results indicated that dry gluten was the trait most related to protein content since it explained 90% of protein variation. The high molecular weight Glutenin subunits (HMW-GS) at the Glu-A1 locus, the 2* allele was observed in the Eagle, Falat and Verinac and three genotypes (Kc-525, Wc-3122, Wc-45505). At the Glu-B1 locus, the 7+9 was observed in Falat cultivar. The 17+18 allele was presented in Eagle, Verinac and 6 genotypes (TN-12590, Kc-3638, TN-12501, Kc-525, Wc-3122, Wc-45505). The 7+8 allele also was observed in two genotypes (TN-12595, TN-12567). Cluster analyses of qualitative traits, the genotypes were divided into 3 groups. The findings of the present study could be utilized in breeding programs aimed at improving durum wheat. In order to evaluate the quality characteristics and seed storage proteins, 11 durum wheat genotypes as well as Eagle, Falat and Verinac genotypes were Chosen. Eight quality traits including hardness, grain quality, Zeleny number, dry gluten, wet gluten, bread mass, grain moisture, water absorption and protein content were measured. For separation of glutenin subunits SDS-PAGE method was used. The correlations between protein content and zeleny number, hardness, dry gluten and wet gluten were significant and positive. On the other hand, there were significant and negative correlation between protein content and bread mass and moisture content. The stepwise regression results indicated that dry gluten was the trait most related to protein content since it explained 90% of protein variation. The high molecular weight Glutenin subunits (HMW-GS) at the Glu-A1 locus, the 2* allele was observed in the Eagle, Falat and Verinac and three genotypes (Kc-525, Wc-3122, Wc-45505). At the Glu-B1 locus, the 7+9 was observed in Falat cultivar. The 17+18 allele was presented in Eagle, Verinac and 6 genotypes (TN-12590, Kc-3638, TN-12501, Kc-525, Wc-3122, Wc-45505). The 7+8 allele also was observed in two genotypes (TN-12595, TN-12567). Cluster analyses of qualitative traits, the genotypes were divided into 3 groups. The findings of the present study could be utilized in breeding programs aimed at improving durum wheat. https://cropbiotech.journals.pnu.ac.ir/article_387_c66c818bd8bd028db0941cf05e0d62ef.pdf