Jobson, Emma M.Ohm, Jae-BomMartin, John M.Giroux, Michael J.2022-06-172022-06-172020-11Jobson, E. M., Ohm, J. B., Martin, J. M., & Giroux, M. J. (2021). Rht‐1 semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits. Cereal Chemistry, 98(2), 337-345.0009-0352https://scholarworks.montana.edu/handle/1/16843Background and Objectives Grain protein and starch abundance and composition are quantitative traits that play key roles in wheat quality. The semi-dwarfing alleles of the Reduced height (Rht-1) gene increase tillers and yield but also reduce seed size and protein content. Despite their negative impact on grain protein content, the semi-dwarfing alleles increase dough mixing time and tolerance. This study used near isogenic lines that were either tall or semi-dwarf lines that carried Rht-B1b, Rht-D1b, or Rht-8 to investigate how each semi-dwarfing allele impacts gluten composition and flour pasting properties. Findings None of the semi-dwarfing alleles impacted starch properties. Each reduced flour protein content compared to the tall variety with the largest decreases in Rht-B1b (1.8%) and Rht-D1b (1.5%). The semi-dwarfing lines increased the gluten index (21.5%) compared to Rht-1a. Using SE-HPLC, we determined that the semi-dwarfing lines had an increased relative abundance of high molecular weight glutenins compared to the tall variety. Conclusions This study indicates that the Rht-1 semi-dwarfing alleles increase dough mixing time and tolerance by increasing the relative abundance of high molecular weight glutenins yielding stronger dough. Significance and Novelty The semi-dwarfing alleles developed primarily for agronomic purposes have significant impacts on gluten index and starch swelling power.enArticle