Cereal Chem 66:333-337   |  VIEW ARTICLE

Assessment of Potential Breadmaking Quality of Hard Spring Wheats by High-Performance Liquid Chromatography of Gliadins---Year Two.

F. R. Huebner. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

There is a need for a quick analysis to determine breadmaking quality of small wheat samples for the breeding of new wheat varieties. Reversed-phase high-performance liquid chromatography previously revealed a relationship between a specific fraction found with gliadins and breadmaking quality of wheat varieties. This relationship was examined a second year for hard red spring wheats grown in different locations. Observed correlation coefficients between the amount of this fraction and a general quality score based on 20 variables were significant at the 5 or 1% level for wheats from individual locations. For samples combined from different locations, however, correlations decreased significantly. This method may permit analysis of breadmaking potential of new wheat genotypes using as little as one-half kernel of wheat, possibly eliminating the growing of thousands of plants (for each variety developed) during a period of two or three years.