Abstract
Abstract Hexaploid derivatives of wild emmer wheat (Triticum dicoccoides Koern.) developed at the Volcani Research Center, Israel, were grown at Lincoln, New Zealand and tested for a number of milling and baking quality parameters and for gliadin and high molecular weight (HMW) glutenin protein composition. The average protein content of most of the derivatives was higher than that of the bread wheat standards (12.9 v. 11.4070) and about half showed an increase in loaf volume. Protein content, dough strength, and baking quality were related to the presence of specific protein components. In particular, superior quality was found to be closely associated with the presence of the HMW glutenin subunits 2*, 5 + 10, and 7 + 8. This agrees with results for European wheats.
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