Cereal Chem 64:293-299   |  VIEW ARTICLE

Statistical Correlations Between Quality Attributes and Grain-Protein Composition for 71 Hexaploid Wheats Used as Breeding Parents.

W. P. Campbell, C. W. Wrigley, P. J. Cressey, and C. R. Slack. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Seventy one wheat lines of diverse quality and protein composition were grown under the same conditions to produce over a kilogram of grain, which was milled into flour for extensive quality testing (farinograph, extensigraph, grain hardness, baking, residue protein, and sodium dodecyl sulfate sedimentation). In statistical correlations between these results and gluten composition, no protein components were found to be related to dough extensibility or development time, but very highly significant relationships were obtained between other measures of grain quality (especially resistance to dough extension) and specific gliadins and high molecular weight glutenin subunits. The protein components most consistently implicated were high molecular weight glutenin subunits 5 and 10 and gliadin 59 (with high resistance) and glutenin subunits 2 and 12 and gliadin 58 (with dough weakness).