Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide

F. Békés and C. W. Wrigley

The gluten composition of more than 8,500 wheat varieties is provided in two new databases.

The databases augment earlier versions (1–3) by providing a program to screen the large volume of data. For each variety, the program provides the gliadin composition, listed as alleles at the Gli-1 and Gli-2 loci; the high molecular weight subunits of glutenin (HMW-GS), as subunit numbers and alleles at the Glu-1 loci; the low molecular weight subunits of glutenin (LMW-GS) as alleles at the Glu-3 loci; the Payne Glu-1 scores for dough quality; and estimates of dough strength (as Rmax) and extensibility based on both HMW-GS and LMW-GS alleles. Read the technical report about these databases in the November/December 2013 issue of Cereal Foods World.

Gluten Database Download Instructions

AACCI is providing access to this app, which was developed by Frank Bekes (firinc47@gmail.com).

If you have technical issues with the app, please contact Frank directly.

There are 2 versions of the app – one for Windows XP and Vista and one for Windows 7/8.
Please download the appropriate file to your hard drive and unzip the contents to a directory on your hard drive.

The following files will be in the directory:
Glu.txt - release notes
kincs.csv - app data
Glutenin ver4.exe - app executable

Double click the .exe file and follow the onscreen instructions to use the app.

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