Pl. Finney et Gs. Bains, Protein functionality differences in eastern US soft wheat cultivars and interrelation with end-use quality tests, FOOD SCIENC, 32(7), 1999, pp. 406-415
Citations number
45
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
Fifty-nine samples of eastern U.S. soft winter wheat consisting of eight cu
ltivars, with six to eight replications, were investigated for milling, coo
kie baking, and physical and chemical tests of quality and interrelations f
or predicting end-use quality. Three of the cultivars with 5 + 10 Glu-D1 hi
gh molecular weight subunit composition yielded significantly higher (P = 0
.01) break flour and gave lower damaged starch, lower gluten hydration, lon
ger dough mixing times and larger diameter cookies with superior top grain
compared to those office cultivars with 2 + 12 Glu-D1 high molecular weight
subunit composition. Dough development time and gluten hydration tests sho
wed significant positive correlations with the milling parameters and a neg
ative correlation with damaged starch contents of the flours. Due to the hi
ghly significant correlation coefficient (r = 0.94, n = 59) of Zeleny- and
sodium dodecyl sulfate-sedimentation values, either can be used to test the
strength of protein in the soft wheat flours. For better prediction of end
-use quality, the results suggest integration of protein/gluten functionali
ty testing with existing tests as an important facet of quality testing in
soft reheats. (C) 1999 Academic Press.