137 Further studies in the genetic improvement in the flour quality of Alpha 16, a Canada Prairie Spring (CPS) wheat line.

A. S. WESLEY, O. M. Lukow, N. Ames, D. Brown, R. I. H. McKenzie, and M. I. P. Kovacs. Cereal Research Centre, Agriculture and Agri-Food Canada, 195 Dafoe Road, Winnipeg, MB R3T 2M9, Canada.

Genetic substitution of glutenin and gliadin protein subunits was carried out in an effort to improve the agronomically excellent but functionally poor (soft kernel and weak gluten) Alpha 16, a CPS wheat line. The initial flour quality tests on the progeny lines with Alpha 16 background and single substitutions of specific HMW glutenins (HMW 1 or HMW 17+18), LMW glutenin (band 45) or gliadin components (designated as BGGL) from Bigger BSR wheat line indicated a strong influence of LMW 45 and BGGL on the dough rheology and baking performance. In continuation of the study, the effect of multiple protein subunits on flour quality was examined by developing wheat lines to inherit double, triple or quadruple protein subunits from Biggar BSR with Alpha 16 background. The presence of the glutenin and gliadin subunits of interest was confirmed each time by electrophoretic techniques and the selected wheat lines were grown in 3 locations in western Canada. The flour samples were evaluated for dough rheological properties from mixograph and farinograph parameters; gluten characteristics from gluten yield and visco elasticity; and baking performance from test baking methods. The results of the quality characteristics of the wheat lines along with their agronomic performance will be presented.