Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.

Subunits 2 + 121 have significant associations with the protein characteristics and cookie-baking quality of soft wheat. The determination of HMW-GS composition would be an effective tool in soft-wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie-baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.