Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality

The concentration and composition of storage proteins in Lithuanian-grown w heat cultivars were: investigated. The protein concentration did not explai n the differences in bread-making quality between the cultivars. Zentos and Sirvinta were considered as good bread-making quality wheats according to the Lithuanian millers and bakers. These cultivars showed the highest Glu-l quality scores, contained high-molecular-weight (HMW) glutenin subunits an d D-zone omega gliadins correlated with high gluten. strength as well as a high percentage of large unextractable polymeric proteins in total large po lymeric proteins. The cultivars Jubilatka and Marabu were found to carry an IBL/IRS rye trans location. This gave the lowest rye adjusted Glu-l quality scores, and also the lowest percentage of large unextractable polymeric proteins in the tota l large polymeric protein. The strong cultivars in this study, could be interesting as breeding materi al in the other Nordic and Baltic countries. Also. the D-zone omega gliadin d7, found to be relatively common in the Lithuanian wheats but uncommon wo rldwide, could be of interest to introduce in wheat cultivars in other Nord ic countries. This gliadin is correlated with high gluten strength.