Abstract:
The GluDl-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat. Aim of
this study was to assess selections made in Indian bread wheat background using subunits 5+10 and rust
resistance as selection criteria, for quality parameters including dough rheology. From backcrossing
experiments involving bread wheats, selections were obtained with subunits 5+10 and moderate rust
resistance conferred by Sr24Lr24, in the backgrounds of cvs. Kalyansona or Sonalika. Three selections and
recurrent parents Kalyansona and Sonalika were assessed for their dough characteristics using Brabender
Farinograph. There was improvement in the mixing time, dough stability and mechanical tolerance index
in the selections compared to the parents. In the Kalyansona derivatives three selections showed better yield
potential.
