Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

► Four wheat varieties with similar HMWGS composition & different Gli/Glu ratio were examined. ► Gliadins & glutenins had appreciable effects on the dough rheology. ► Higher glutenin content decreased the peak viscosity and pasting temperature. ► Gluten index, gliadins & glutenins positively affected bread quality.