Cereal Chem 66:391-396   |  VIEW ARTICLE

The Effect of Wheat Flour Proteins on Mixing and Baking---Correlations with Protein Fractions and High Molecular Weight Glutenin Subunit Composition by Gel Electrophoresis.

K. Khan, G. Tamminga, and O. Lukow. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

The flours of 44 hard red spring wheats, grown at the same location in North Dakota, were fractionated by three different solubility procedures. Correlations were determined between the quantity of the protein fractions, the gel electrophoretic patterns, and breadmaking quality parameters. All glutenin fractions gave a positive correlation, whereas all gliadin fractions gave a negative correlation with mixing time. However, both the gliadin and glutenin fractions were positively correlated with bread loaf volume. The sodium dodecyl sulfate-polyacrylamide gel electrophoretic patterns of the high molecular weight subunits of glutenin showed that a majority of the cultivars contained the 1 (20%) or 2* (80%), the 7+8 (41%) or 7+9 (57%), and the 5+10 (98%) combinations. Correlations with the high molecular weight subunits of glutenin showed that varieties with subunit 2* present had a significantly lower mixing time, a higher gliadin content, higher farinograph absorption, and higher wet gluten content. Varieties with subunit 8 showed a higher mixing time but a lower gliadin content, a lower farinograph absorption, and a lower wet gluten content. In contrast, varieties with subunit 9 showed the opposite effects, that is, lower mixing time, higher loaf volume, higher gliadin content, higher farinograph absorption, and higher wet gluten content. The positive and negative effects of the A-subunits may not be a direct cause of a particular subunit but rather of the gliadin-glutenin composition, which could be related to the presence or absence of the different A- subunits.