Dough rheological properties and end-use quality were evaluated to determine the effects of Glu-1 and Glu-3 alleles on those characteristics in Korean wheat cultivars. SDS-sedimentation volume based on protein weight was positively correlated with mixograph parameters and maximum height of dough and also positively correlated with bread volume, crumb firmness and springiness of cooked noodles. Protein content was negatively correlated with optimum water absorption of noodle dough, lightness of noodle dough sheet and hardness and cohesiveness of cooked noodles. Within Glu-1 loci, 1 or 2* subunit and 5 ? 10 subunits showed longer mixing time, higher maximum dough height and larger bread volume than other alleles. Cultivars with 13 ? 16 subunits at Glu-B1 locus showed higher protein content and optimum water absorption of mixograph than cultivars with 7 ? 8 subunits. At Glu-3 loci, Glu-A3d showed longer mixing time than Glu-A3e, and Glu-B3d and Glu-B3h had stronger mixing properties than Glu-B3i. Glu-B3h had higher bread volume and hardness of cooked noodles than Glu-B3d. Glu-D3a had lower protein content than Glu-D3c, and Glu-D3b showed stronger mixing properties than Glu-D3a. Glu-D3c showed lower hardness of cooked noodles than others.

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