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High molecular weight glutenin subunits are the key factors that influence bread making quality of common wheat. A number of HMW glutenin subunits have been detected using SDS-PAGE within each locus i.e. Glu-A1, Glu-B1 and Glu-D1 in common wheat. Particularly, alleles encoding the HMW glutenin subunits are associated with different dough properties of wheat. Of these, the allelic variation at the Glu-D1 locus has a particularly strong effect. Current study was undertaken with the main objective to study and characterize a group of synthetic elite genotypes for their high molecular weight...

Water stress is one of the most significant factors among abiotic stresses that limit performance growth and productivity of crops. Among local hexaploid wheat, Rawal-87 performed well and also indicated lower SSI, TOL and MP values and higher value of YSI under all water stresses and can be considered as a tolerant variety. Bread wheat advanced lines CIM-47 and CIM-50 were the most tolerant genotypes against water stress and also showed lowest SSI,TOL and MP with high YSI values. It may therefore, be concluded that these genotypes have the potential of stress tolerance. Considering the...