Cereal Chem 67:480-485   |  VIEW ARTICLE

Quality Characteristics of Hard Red Spring and Winter Wheats. I. Differentiation by Reversed- Phase High-Performance Liquid Chromatography and Milling Properties.

S. Endo, K. Okada, S. Nagao, and B. L. D'Appolonia. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Reversed-phase high-performance liquid chromatography was used to analyze 15 commercial U.S. hard red spring (HRS) and hard red winter (HRW) wheats. Protein content of these samples ranged from 12.0 to 14.4%. Chromatographic analysis indicated that the HRS and HRW wheats differed in their 70% ethanol- soluble protein (gliadin) chromatograms (absorbance at 210 nm). Total peak areas (ratio to major peak area) for the two late-eluting (more hydrophobic) peaks were larger for HRS than HRW wheats. Milling and analytical properties of these wheats were also compared. HRS wheats showed higher values than HRW wheats for total flour yield and milling score. Ratios of the total amount of break flour to reduction flour were lower for the HRS wheats than for HRW wheats. Somewhat higher damaged starch content and ratio of starch tailings to total isolated starch occurred for HRS wheats. There was little difference in the ratio of free lipid to total lipid content between the two wheat classes.