Advertisement

Cereal Research Communications

, Volume 34, Issue 2–3, pp 1177–1184 | Cite as

Influence of Gluten Proteins on Technological Properties of Croatian Wheat Cultivars

  • D. HorvatEmail author
  • Z. Jurković
  • G. Drezner
  • G. Šimić
  • D. Novoselović
  • K. Dvojković
Article
  • 1 Downloads

Summary

The gluten proteins of 15 winter wheat cultivars grown in eastern Croatia were studied for their contribution to the bread-making quality. Composition of high-molecular-weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE, while the quantity of gluten proteins was determined by combined extraction/RP-HPLC procedure. The results of the linear correlation analysis carried out on the particular gluten proteins and technological properties showed that the amount of total gluten content highly correlates with protein content. Among gluten proteins, the glutenins showed higher correlation with protein content, with pronounced influence of HMW-GS, than gliadins. Wet gluten content was significantly correlated to total gliadin quantity. Gluten index as gluten quality parameter was positively influenced by total glutenins and low-molecular-weight glutenin subunits (LMW-GS), and negatively, by the ratios of gliadin to glutenin (Gli/Glu), whereas the amount of gliadins was not important. Dough development time was strongly correlated with total gluten content, total glutenins and the Gli/Glu ratio. Dough mixing resistance was strongly affected by total glutenin content with pronounced influence of HMW-GS. Degree of dough softening is mainly negative influenced by total glutenins and ratio of Gli/Glu. Farinograph quality number as flour quality index was highly positively correlated with total glutenins, with emphasized influence of HMW-GS. The Gli/Glu ratio had the highest influence on dough maximum resistance. Dough extensibility showed moderate correlation with total gliadins. The results of the linear correlation indicated that loaves volumes were significantly influenced by total gluten proteins, HMW-GS and LMW-GS.

Key words

wheat technological properties gluten proteins RP-HPLC quantification correlation 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Antes, S., Wieser, H. (2001) Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chem. 78, 157–159CrossRefGoogle Scholar
  2. Daniel, C., Triboi, E. (2000) Effect of temperature and nitrogen nutrition on the grain composition of winter wheat. Effects on gliadin content and composition. J. Cereal Sci. 32, 45–56CrossRefGoogle Scholar
  3. Horvat, D., Jurković, Z., Sudar, R., Pavlinić, D., Šimić, G. (2002) The Relative Amounts of HMW Glutenin Subunits of OS Wheat Cultivars in Relation to Bread-Making Quality. Cereal Res. Comm. 30, 415–422Google Scholar
  4. Ivanov, P., Todorov, I., Stoeva, I., Ivanova, I. (1998) Storage proteins characterisation of group of new Bulgarian high breadmaking quality wheat lines. Cereal Res. Comm. 26, 447–454Google Scholar
  5. Johansson, E., Nillson, H., Mazhar, H., Skerritt, J., Macritchie, F., Svensson, G. (2002) Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars. J. Sci. Food Agr. 82, 1305–1311CrossRefGoogle Scholar
  6. Johansson, E., Prieto-Linde, M.L., Svensson, G. (2004) Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat. J. Plant Nutr. Soil Sci. 167, 345–350CrossRefGoogle Scholar
  7. Jood, S., Schofield, J.D., Tsiami, A.A., Bollecker, S. (2001) Effect of glutenin subfractions on bread-making quality of wheat. Internat. J. Food Sci. & Tech. 36, 573–584CrossRefGoogle Scholar
  8. Jurković, Z., Sudar, R., Drezner, G., Horvat, D. (2000) The HMW Glutenin Subunit Composition of OS Wheat Cultivars and their Relationship with Bread-Making Quality. Cereal Res. Comm. 28, 271–277Google Scholar
  9. Kuktaite, R., Johansson, E., Juodeikiene, G. (2000) Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality. Cereal Res. Comm. 288, 195–202Google Scholar
  10. Lasztity, R. (2003) Prediction of Wheat Quality-Succes and Doubts. Periodica politechnica Ser. Chem. Eng. 46, 39–49Google Scholar
  11. Payne, P.I., Lawrence, G.J., (1983) Catalogue of allels for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1 which code for high-molecular weight subunits of gluten in hexaploid wheat. Cereal Res. Comm. 11, 29–35Google Scholar
  12. Pechanek, U., Karger, A., Gröger, S., Charvat, B., Schöggl, G., Lelley, T. (1997) Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties and Breadmaking quality of Wheat. Cereal Chem. 74, 800–805CrossRefGoogle Scholar
  13. Uthayakumaran, S., Stoddard, F.L., Gras, P.W., Bekes, F. (2000) Effect of incorporated Glutenins on Functional Properties of Wheat Dough. Cereal Chem. 77, 737–743CrossRefGoogle Scholar
  14. Wieser, H., Antes, S., Selmeier, W. (1998) Quantitative determination of gluten protein types in wheat flour by reverse-phase high-performance liquid chromatography. Cereal Chem 75, 644–650CrossRefGoogle Scholar
  15. Wieser, H., Kieffer, R. (2001) Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. J. Cereal Sci. 34, 19–27CrossRefGoogle Scholar

Copyright information

© Akadémiai Kiadó, Budapest 2006

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • D. Horvat
    • 1
    Email author
  • Z. Jurković
    • 1
  • G. Drezner
    • 1
  • G. Šimić
    • 1
  • D. Novoselović
    • 1
  • K. Dvojković
    • 1
  1. 1.Agricultural Institute OsijekOsijekCroatia

Personalised recommendations