Due to world population incline and the increasing wheat consumption as human main staple food, as well as high amount of waste of bread which is mainly due to its low quality, the wheat breeding programs to improve bread
quality are of great importance. Therefore, in line with wheat breeding programs aimed at enhancing wheat yield,
attempts should be made to introduce wheat cultivars characterized by not only high yield but also superior breadmaking quality. Hence, qualitative analysis of grains and exploring the genetic variation associated with breadmaking quality characteristics in wheat breeding lines are of paramount importance. Banding pattern of grain
storage proteins is a reliable tool for investigating genetic variability, and because of its repeatability, close relationship with bread-making quality and less susceptibility to environment, is especially noticeable for wheat breeders. Wheat gluten contains two types of proteins, gliadins and glutenins that constitute the main part of storage proteins of wheat grain. These two protein groups play a pivotal role, fundamentally contributing to the characteristics of wheat flour dough, thereby significantly influencing the bread-making quality of wheat flour.
Alleles of gliadin subunits are used as reliable and capable markers in genetic studies. Considering uniqueness,
relatively high polymorphism, repeatability of electropherogram and independence from environmental changes,
gliadin proteins are appropriate tools for studying wheat germplasm and selection of high-quality wheats in terms
of bread-making characteristics.