Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength

The transgenic wheat line B73-6-1 contains additional genes encoding a gluten protein called HMW subunit 1Dx5, resulting in a four-fold increase in the proportion of this component in the seed proteins and corresponding increases in the proportions of total HMW subunits and total glutenins. This is associated with a dramatic increase in dough strength, as measured using a small scale Mixograph, with dough produced from B73-6-1 being too strong to be used in conventional breadmaking.