HMW GLUTENIN SUBUNIT COMPOSITION AND BREAD-MAKING QUALITY OF AUSTRIANGROWN WHEATS

Austrian grown winter and spring wheat cultivars were investigated for their HMW glutenin subunit composition and their bread making quality . For quality evaluation indirect parameters, rheological characterist ics and the loaf volume were measured. Rank correlation analyses betwe en quality parameters and scores for HMW glutenin subunit compositions , and analyses of variance for the quality parameters were calculated. The results proved the positive influence of the HMW glutenin subunit s 7+9 and 5+10 and showed that the positive effect of 7+9 can partiall y be explained by the higher protein amount of subunit 7, compared to subunit 6, whereas the positive effect of 5+10 compared to 2+12 must b e due to qualitative properties of these subunits.