**4.4. Other genes for improving quality**

Ref. [103] identified a gene, *wheat bread making (wbm*), that was highly expressed in developing seeds of wheat varieties with good bread-making quality. Polymorphisms in the promoter region sequence were identified between good- and poor-quality varieties. The allele identified in the good quality varieties was positively associated with gluten and bread-making quality in CIMMYT (The International Maize and Wheat Improvement Center) germplasm [104].

Genes from wild wheat relatives might also be used for improving quality in modern cultivars. Backcrossing can be used to transfer the genes into breeding material. In this case, MAS is useful since offspring containing the desired genes easily can be detected, and linkage drag can be reduced. One example of such a gene is *Gpc-B1* (*grain protein content*), which was found in wild emmer (*Triticum turgidum* L. ssp. *dicoccoides*). This gene has been used for increasing grain protein content in both durum and common wheat [105]. Markers tightly linked to *Gpc-B1* were identified*,* but require digestion with restriction enzymes. Therefore, [105] recommends the use of the marker shown in **Table 6** for MAS, although it is not completely linked to *Gpc-B1*.
