title: Association of High-Molecular-Weight Glutenin Subunits with Grain and Pasta Quality in Spring Durum Wheat (Triticum turgidum spp. durum L.)
abstract: Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by high-molecular-weight glutenins, the allelic status of which depends on the region and breeding program. In this study, a collection of 69 cultivars and promising lines of durum wheat were analyzed for the allelic state of Glu-A1 and Glu-B1 using SDS-PAGE and KASP PCR markers. Protein and gluten content, volume increase
journal: Agronomy