Cereal Chem 58:444 - 447.  |  VIEW ARTICLE
Factors Contributing to Baking Quality Differences in Hard Red Spring Wheat. I. Bases for Different Loaf Volume Potentials.

G. F. Marais and B. L. D'Appolonia. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

When baked at a fixed level of bromate (10 ppm), the flour from two hard red spring wheat varieties, Coteau and Butte, had the same loaf volumes. Interchanges of the starch, gluten, tailings, and water-soluble fractions showed little indication that these fractions differ to any great extent. The known superior loaf volume potential of Coteau resides in its ability to respond to bromate. Both the albumin and globulin protein classes are implicated as an effect. No evidence was found indicating that the small variations in pentosan contents in the two varieties affected bromate requirements. A major portion of the variability in bromate requirement could not be explained by the variables that were measured. At optimum bromate levels, loaf volume correlated positively with total protein content but negatively with the percentage of glutenin and residue protein.