The quality of wheat flour: intervarietal quantitative differences between gluten components.

Whole meal flours of 11 wheat var. were fractionated into albumins, globulins, glutenins and residual proteins. When wheat var. were arranged in order of decreasing strength as measured by dough stability and dough development time, the ratio of residual protein to gliadin + glutenin decreased. This ratio could be used as an index of flour strength. The usefulness of this ratio in formulating flour of a desired strength is considered.