Abstract
Both genotype and environment influence on the bread-making quality of wheat and a better stability in quality is desired. In order to better understand the variation in bread-making quality, protein composition and amount and size distribution of different protein compounds were investigated. The results showed that:
Gluten strength of different cultivars was explained by composition of storage proteins and protein subunits, as well as by the percentage of large protein polymers in total protein polymers.
The amount of large polymers insoluble in SDS, the amount of albumins and globulins, and the percentage of insoluble large protein polymers in total large protein polymers, were influenced by cultivation year as well as cultivation location.
Cultivation year and cultivation location giving rise to strong gluten were correlated with a higher amount of insoluble large protein polymers and a higher percentage of insoluble large protein polymers in total large protein polymers.
The amounts of albumins and globulins were increased by wet growing seasons, with cultivation locations further to the north and with fungicide treatment.
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Johansson, E., Prieto-Linde, M.L., Jonsson, J.Ö. (2001). Breeding for Stability in Bread Milling Quality. In: Bedö, Z., Láng, L. (eds) Wheat in a Global Environment. Developments in Plant Breeding, vol 9. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-3674-9_27
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DOI: https://doi.org/10.1007/978-94-017-3674-9_27
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