The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG subunits had different effects on bread-making quality. The SDS-sedimentation volume, physical dough strength, and specific loaf volume of Harunoakebono (7؉9/5؉10) and NIL 17؉18/5؉10 were significantly higher than those of the other NILs. NIL 20/ 2.2؉12 showed the least value among NILs. The results

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... ere a sticky dough and a poor-quality loaf. NIL 20/5؉10 or NIL 20/2.2؉12 was found to have a large negative effect compared to subunits 7؉9/5؉10 or NIL 7؉9/2.2؉12. The functional properties of NIL 20/2؉12 were not significantly different from those of NIL 7؉9/2؉12. Subunit 20 had different effects on the functional properties when coupled with other subunits at Glu-D1 alleles.