Baking quality parameters of wheat in relation to endosperm storage proteins

Wheat storage proteins of twelve winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the baking quality. Composition of high molecular weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE method, while the proportions of endosperm storage proteins were determined by RP-HPLC method. Regarding the proportion of storage proteins, results of the linear correlation (p<0.05) showed that protein (P) and wet gluten (WG) content were highly negatively correlated with albumins and globulins (AG) and positively with αgliadins (GLI). A strong negative correlation between AG and water absorption (WA) capacity of flour was found, while αGLI had positive influence on this property. Dough development time (DDT) was positively significantly correlated with HMW-GS and negatively with AG. Degree of dough softening (DS) was strongly positively affected by γGLI and gliadins to glutenins ratio (GLI/GLU) and negatively by total GLU and HMW-GS. Dough energy (E) and maximum resistance (RMAX) were significantly positively affected by Glu-1 score and negatively by GLI/GLU ratio. Resistance to extensibility ratio (R/EXT) was significantly negatively correlated with total GLI. Bread volume was significantly negatively influenced by AG.