Comprehensive study on gluten composition and baking quality of winter wheat

Abstract Background and Objectives Protein gluten content composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization 82 flours analyze influence protein on rheological parameters. Findings composition, starch gelatinization behavior, as well (microfarinograph, aggregation, extensibility), parameters were determined. The correlation matrix showed no significant correlations between loaf volume. Parameters aggregation test allowed prediction gluten, gliadin, glutenin with an absolute root mean square error cross validation 7.5, 6.0, 3.2 mg/g, respectively, using partial least squares regression. Starch temperature had effect aggregation. Conclusions suitable predict content. lack volume indicates that is result complex combination different Significance Novelty study first comprehensively flours, especially in terms composition. We show flour blends can reach excellent even if indicators like crude or extensibility comparatively low.