Cereal Chem 69:560-567   |  VIEW ARTICLE

Analysis of Relationships Between Flour Quality Properties and Protein Fractions in a World Wheat Collection.

K. R. Preston, O. M. Lukow, and B. Morgan. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The relationships among and between physical dough properties, baking and related quality properties, and protein fractions obtained by solvent fractionation and gel filtration chromatography have been analyzed for a world wheat collection of 33 hard-textured cultivars. Strong significant correlations were obtained among farinograph measurements and among baking quality measurements using four baking procedures, but little or no relationship was obtained between dough strength and baking quality parameters. Nonsignificant correlations were obtained between farinograph properties of nonfermented doughs and remix peak mixing time, which provides an indication of fermented dough strength. Protein content was highly correlated to loaf volumes and to loaf volumes per unit of protein. Sodium dodecyl sulfate sedimentation value and glutenin (Glu-1) score were generally poor predictors of dough strength and baking quality. However, Glu-1 score was strongly correlated to remix peak loaf volume and to loaf volume per unit of protein, where mixing and oxidation requirements were optimized. Correlation and principal component analysis showed that protein content and the amount of peak 3 lower-molecular-weight gliadins, a redundant protein content predictor, were most closely associated with loaf volume, whereas salt-soluble flour proteins were most closely associated with farinograph properties and loaf volumes per unit of protein for the two AACC modified straight-dough procedures. Osborne residue and acetic acid-insoluble protein fractions and Glu-1 score were most closely associated with fermented dough strength (remix peak mixing time) and remix peak loaf volume per unit of protein.