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Prediction of the breadmaking quality of wheats from the gluten proteins

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Kjetil Aune

Bibliotekleder
kjetil.aune@nofima.no

AACC Annual Meeting 2001; Charlotte, North Carolina, USA, 2001-10-14–2001-10-17

Flæte, Nina Solheim; Færgestad, Ellen Mosleth; Magnus, Ellen Merethe; Uhlen, Anne Kjersti

The contribution of the LMW-GS to the mixing and baking properties is not as well documented as the HMW-GS. The objective of the work was to determine ability of the different gluten protein alleles to predict the mixing and baking properties of wheats in two sets of materials differing widely in protein composition. One material consisted of 20 wheat cultivars at two levels of N fertilizer grown in three years, and the other consisted of a selection of 30 cultivars grown in three years. The compositi on of the HMW and LMW glutenin subunits and the Gli-1 encoded gliadin blocks were identified by electrophoretic methods. Sedimentation volumes and mixing properties were determined in both materials, and baking tests of hearth loaves were carried out f o r one of the materials. The results were analyzed statistically by Partial Least Square (PLS) regression and by ANOVA. The contribution of the various gluten proteins in the prediction of the bread loaf properties, as well as the dough mixing properti es , is discussed. Presence or absence of HMW-GS 5+10 vs 2+12 strongly influenced the baking and mixing properties. LMW-GS/gliadin compositions contributed equally to the mixing and baking properties as the remaining HMW-GS. The present work provided mo re insight into the relative importance of the various gluten protein components in relation to mixing and baking properties.

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