Lanzou Alkaline Stretched Noodles (LASN) was a traditional staple food in northwest China for nearly 90 years. LASN specialty wheat breeding has become an important target since 1990s. In order to discover the LASN specialty wheat quality requirement for allelic variations at
of northwest China spring wheats. Two northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the low-molecular-weight glutenin subunits (LMW-GS) composition by one step one-dimensional sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) basing on the protocol of Singh et al. (1991). The results showed that
were correlated to high protein content, high volume of SDS-sediment and super dough strength (W). While
was bad to dry gluten content and SDS-sediment as well as dough properties such as dough strength (W) and dough tenacity (P). Moreover,
has not significant influence on flour quality, but it has the negative effect on dough strength (W) and dough extensibility (L). As for LASN quality,
were beneficial alleles and
was unbeneficial alleles for LASN quality.