Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

► We study the effect of the down-regulation of γ-gliadins on bread wheat quality. ► The reduction of γ-gliadins produced a compensatory effect in other gluten proteins. ► The γ-gliadins are not a main determinant on dough quality. ► The role of γ-gliadins on dough quality can be compensated by other gliadins.