Structural analyses of seed storage proteins of wild species for improvement of wheat end-use quality, and its use for breeding

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There are a variety of flour processed foods such as bread, noodles and cakes in Japan. We are using flour with different dough strength according to the usage. In this study, we looked for a new gene and the protein that related to dough strength from the wild species that was able to be crossed with wheat. As a result, we found new genes that were able to make the strong dough, and introduced them into wheat by crossing. These cultivars might be useful for the improvement of bread-making from which the strong dough is requested.