Aegilops sharonensis HMW-GSs with unusual large molecular weight improve bread-making quality in wheat-Ae. sharonensis introgression lines.

y2.9 subunits from Ae. sharonensis contributed immensely to gluten strength and bread baking quality, and proved the positive relationship between the HMW-GS sizes and their effects on dough strength in vivo. The materials developed could be use by breeding programs aiming to increase bread-making quality. This article is protected by copyright. All rights reserved.