Background Spring bread wheat (Triticum aestivum L.) represents the main cereal crop in Northern Kazakhstan. The quality of wheat grain and flour strongly depends on the structure of gluten, comprised of gliadin and glutenin proteins. Electrophoresis spectra of gliadins are not altered by environmental conditions or plant growth, are easily reproducible and very useful for wheat germplasm identification in addition to DNA markers. Genetic polymorphism of two Gli loci encoding gliadins can be used for selection of preferable genotypes of wheat with high grain quality. Methods Polyacrylamide gel electrophoresis was used to analyse genetic diversity of gliadins in a germplasm collection of spring bread wheat from Northern Kazakhstan. Results The highest frequencies of gliadin alleles were found as follows, in Gli1: -A1f (39.3%), -B1e (71.9%), and -D1a (41.0%); and in Gli-2: -A2q (17.8%), -B2t (13.5%), and -D2q (20.4%). The combination of these alleles in a single genotype may be associated with higher quality of grain as well as better adaptation to the dry environment of Northern Kazakhstan; preferable for wheat breeding in locations with similar conditions.

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ISRA (India) = 1.344 ISI (Dubai, UAE) = 0.829 GIF (Australia) = 0.564 JIF = 1.500 SIS (USA) = 0.912 РИНЦ (Russia) = 0.234 ESJI (KZ) = 1.042 SJIF (Morocco) = 2.031 ICV (Poland) = 6.630 PIF (India) = 1.940 IBI (India) = 4.260

Background. Environmental testing is the first stage of wheat breeding, the purpose of which is to identify wheat samples suitable for local environments and capable of forming a fairly stable yield and high-quality grain. The proposed study presents the test results for spring bread wheat cultivars of Russian breeding grown in arid environments of Northern Kazakhstan in order to preserve their yield and baking qualities.Materials and methods. The material of the study included 15 spring bread wheat cultivars. Protein and gluten content and the quality of gluten were determined using an infrared analyzer; the physical properties of the test were assessed using a Chopin alveograph and Brabender farinograph.Results.  As a result of biochemical assessment, increased protein and gluten content and grain weight were observed in cvs. ‘Tyumenskaya 30’, ‘Aviada’, ‘Lutescens 585’, ‘Serebrina’, and ‘Tyumenets 2’. Dough deformation energy (W) characteristic of high-quality wheat and the balance in the P/L ratio (elasticity/elongation) were shown by cvs. ‘Tyumenskaya 33’ (290 a.u.; 1.15 P/L), ‘SKENT-3’ (307 a.u.; 0.89 P/L), and ‘Lutescens 585’ (374 a.u., 1.10 P/L). In laboratory baking, the volume of bread ranged from 620 ml (‘Tyumenskaya 27’) to 768 ml (‘Tyumenskaya 29’) with an average value of 707 ml. A baking quality analysis of the cultivars grown in the Northern Trans-Urals and Northern Kazakhstan demonstrated that the conditions in Northern Kazakhstan were more favorable for obtaining bread with an increased volume. On the basis of environmental tests and an assessment of a set of biochemical and technological indicators, cvs. ‘SKENT-3’ and ‘Tyumenskaya 29’ were selected. It makes sense to continue studying wheat cultivars that can be sources and donors of high-quality grain for the development of cultivars for the arid steppe of Northern Kazakhstan.