Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat
M Malalgoda, JB Ohm, S Meinhardt… - Cereal Chemistry, 2018 - Wiley Online Library
Cereal Chemistry, 2018•Wiley Online Library
Background and objectives Thirty hard red spring wheat cultivars released between 1910
and 2013 were studied to determine the changes in quality characteristics that occurred over
time, and to determine their association with protein composition. Findings Significant
positive correlations (p≤. 01) were found between release year and dough quality
characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis
of proteins, significant positive correlations (p≤. 01) were observed between release year …
and 2013 were studied to determine the changes in quality characteristics that occurred over
time, and to determine their association with protein composition. Findings Significant
positive correlations (p≤. 01) were found between release year and dough quality
characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis
of proteins, significant positive correlations (p≤. 01) were observed between release year …
Background and objectives
Thirty hard red spring wheat cultivars released between 1910 and 2013 were studied to determine the changes in quality characteristics that occurred over time, and to determine their association with protein composition.
Findings
Significant positive correlations (p ≤ .01) were found between release year and dough quality characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis of proteins, significant positive correlations (p ≤ .01) were observed between release year, glutenin polymeric proteins, and the ω‐gliadin fraction, which also showed significant positive correlations (p ≤ .01) with dough properties. In reverse‐phase HPLC analysis of gliadins, five ω‐gliadin peaks showed significant correlations (p ≤ .05) with year and farinograph characteristics. Mass spectrometry was performed to identify the proteins in these peaks.
Conclusions
Overall, the results indicated that breeding efforts improved dough properties, which could be associated with quantitative variations in glutenin polymeric proteins, and certain subfractions of ω‐gliadins.
Significance and novelty
Glutenin polymeric proteins, together with specific ω‐gliadin proteins, may play an important role in baking quality of spring wheat.
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