The contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro‐rapid‐mix‐test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS‐sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species.
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Hsam et al. (2001) studied this question.
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