'Plant Breeding: Sustaining the Future' Abstracts of the XVIth EUCARPIA Congress, Edinburgh, Scotland, 10-14 September 2001 THE EFFECT OF Glu D1-5+10 GLUTENIN SUBUNITS ON BREAD MAKING QUALITY OF SOME TRITICALE GENOTYPES H. GRZESIK, J. WAGA Plant Breeding and Acclimatization Institute, Department of Cereals, 30-423 Kraków, Zawiła 4 Str., Poland

Protein content and sedimentation value of some Presto variety substitution lines: 1R/1D, 1A/1D containing Glu D1-5+10 as well as 1D/1B containing Glu D1-2+12 glutenin subunits (developed by Łukaszewski) were tested in Plant Breeding and Acclimatization Institute Department of Cereals in Kraków. Glutenin subunits composition were analyzed by polyacrylamide gel electrophoresis (SDS PAGE). Investigated genotypes showed differentiation of protein content and sedimentation value. Protein content in substitution lines 1R/1D₅₊₁₀ ranged 12,8 – 16,8% (mean 14,78%) and sedimentation value ranged 17 – 33 ml  (mean 24,12 ml). In lines with substitution 1A/1D₅₊₁₀ protein content ranged 12,7 – 18,3% (mean15,80 %) and sedimentation value ranged 20-35 ml (mean 27,03 ml). The lines with substitution 1D₂₊₁₂/1B showed lower protein content, ranged 11,9 –13,3% (mean 12,75%) and lower sedimentation value, ranged 15 – 20 ml (mean 17,33 ml). It means that baking quality of these lines may be poor.