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Factors responsible for the poor breadmaking quality of high yielding european wheat
Author(s) -
Booth Michael R.,
Melvin Madeleine A.
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740301107
Subject(s) - fractionation , gluten , residue (chemistry) , food science , protein quality , chemistry , lactic acid , glutenin , biology , biochemistry , chromatography , bacteria , protein subunit , gene , genetics
The factors responsible for the poor breadmaking quality of the high yielding wheat cultivar, Maris Huntsman, have been studied by fractionation of its flour, followed by reconstitution and small scale test baking. Interchange of components with those from quality Canadian Western Red Spring (CWRS) wheat demonstrated the unique importance of the gluten component. Further fractionation revealed that the proportion of ‘residue protein’, i.e. protein insoluble in lactic acid solution, was much lower in Maris Huntsman than the CWRS. However, no improvement in quality resulted when this deficiency was overcome by the addition of extra residue protein derived from Maris Huntsman. Other studies involving interchange of Maris Huntsman and CWRS gluten components showed that there is a lack of quality in both the lactic acid‐soluble and ‐insoluble components of Maris Huntsman gluten.