Comparison of high-molecular-weight subunits of glutenin and baking performance of flours varying in bread-making quality

Abstract

Baking experiments and analyses of gluten protein composition were carried out with flours from U.S. And Norwegian wheat lines differing in baking characteristics. Bread-making quality was evaluated by mixograph and baking tests. The compositions of high-molecular-weight (HMW) glutenin subunits and gliadins were examined by sodium dodecylsulfate-polyacrylamide gel electrophoresis and acid-polyacrylamide gel electrophoresis, respectively. Lack of correlation between the Glu-1 quality score based on HMW glutenin subunits and backing performance was observed. For the Norwegian wheat lines, variation in gluten polypeptides encoded from the short arm of the 1B chromosome partially explained variation in baking performance. © 1993 Academic Press Limited.