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Effects of Cultivar and Temperature During Grain Filling on Wheat Protein Content, Composition, and Dough Mixing Properties

¹Department of Horticulture and Crop Sciences, Agricultural University of Norway, Boks 5022, N-1432 Ps. ²Corresponding author. Phone: +47 64 94 79 16. Fax: +47 64 94 78 02. E-mail: anne.uhlen@ipf.nlh.no ³MATFORSK - Norwegian Food Research Institute, Oslovn 1, N-1430 Ps.

Three wheat cultivars, Bastian, Polkka, and Tjalve, were grown in growth chambers at 9, 12, 15, 18, and 21°C during grain filling in 1994, 1995, and 1996. The wheat samples were analyzed for protein content and sodium dodecyl sulfate (SDS) sedimentation volume. The mixing properties of sifted flours were determined by mixograph, and the flour protein composition was determined by size-exclusion fast protein liquid chromatography (SE-FPLC). The protein content, sedimentation volume, and mixogram parameters were affected by the temperature during grain filling. The protein content increased as the temperature increased. The sedimentation volumes and the mixograph data showed temperature effects that could not be explained by variation in protein content. The proportion of the polymeric flour proteins increased with increasing temperature. Positive correlations were found between the proportion of polymeric proteins and SDS sedimentation volume and, within each year, between the proportion of polymeric proteins and mixograph peak time. Negative correlations were found between the proportion of low molecular weight flour proteins (proportion of fraction IV) and sedimentation volume. The differences in these quality parameters among cultivars exceeded the effect of temperature during grain filling.