RELATIONSHIPS OF QUANTITY OF GLIADIN SUBGROUPS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES

The gliadin subgroups (omega-, gamma-, beta-, and alpha-gliadins) in 1 7 soft wheat patent flours from four wheat classes and seven straight- grade flours were identified and quantified by acid polyacrylamide gel electrophoresis (A-PAGE) coupled with densitometry using a known quan tity of modified Osborne gliadins as a quantitative standard. Flour rh eological properties were evaluated by alveograph, farinograph, and mi xograph tests. Japanese-type sponge cakes (JSC) and AACC sugar-snap co okies (SSC) were made to evaluate the flours' baking performances. The results showed that the quantity of cr-gliadins was wheat class relat ed. The percentages of individual gliadin subgroups in flour protein w ere significantly lower in the patent flours than in counterpart strai ght-grade flours. The quantities of certain gliadin subgroups and tota l gliadins have various associations with flour rheological properties , and JSC and SSC end-use quality for each class of wheat.