Bread’s quality depends on wheat flours quality and quantity and for the goal to be achieved, the usage of suitable wheat varieties should be considered. Present study focuses on analyzing doubled-haploid lines of wheat’s bread backing quality and the relationship between qualitative traits and glutenins reservoir proteins. In current work, traits related to bread backing quality of 30 doubled-haploid lines of wheat including their parents and two control varieties (Ehsan and Morvarid) were evaluated. SDS-PAGE test was conducted to identify total amount of protein and the relationship between seeds reservoir proteins and qualitative traits, afterward, a test was conducted to evaluate expression of genes involved in bread backing quality. Results showed that there are significant differences on evaluated traits among all wheat’s genotypes. The highest volume of Zeleny sediment were related to DH-143 and DH-159 (34 and 31 ml, respectively), the highest amount of wet gluten were attributed to DH-159 and DH-143 (77.8 and 74.85 gr, respectively), the highest amount of dry gluten were
attributed to DH-159 and DH-143 (26.21 and 25.11 gr, respectively), the highest amount of water absorption percentage were attributed to DH-159 and DH-143 (51.59 and 49.74%, respectively), and the highest percentage of protein content were attributed to DH-143 and DH-159 lines (with the amount of 18.03 and 17.72% respectively). Analyzing of bread backing quality traitsindicated that DH -143 and DH-159 were better than the other genotypes. SDS-PAGE test results pointed that the highest amount of seed’s protein is attributed to DH-159 and DH-143 (28.23 and 26.63 µ/gr, respectively). Based on gene expression analysis
(using real-time PCR), it was indicated that lines DH-143 and DH-159 had a higher level of expressed than the control treatments for HMW-X, HMW-Y and PDIL genes. Therefore, lines DH-143 and DH-159 could be used in breeding program for optimizing bread backing quality.