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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 resultsdoi:10.3136/fstr.9.67 fatcat:6nngfy4y6zhkpp6g2d5poo6ynm