The High Molecular Weight Glutenin Subunits (HMW) of OS Wheat Cultivars Crop 2000. in Relation to Bread-making Quality

The High molecular weight (HMW) glutenin subunits are very important for bread-making quality of wheat. The aim of this investigation was to estimate HMW glutenin subunits composition in OS winter wheat cultivars and their contribution to bread-making quality (BMQ) by SDS-PAGE electrophoresis. In this paper 10 OS winter wheat cultivars and Croatian improver standard Divana, crop 2000, were investigated. The indirect quality parameters (protein content, sedimentation value, wet gluten and gluten index), rheological properties of dough (farinographic and extensographic parameters) and baking test were measured. In the investigated wheat cultivars the most frequent HMW glutenin subunits were at Glu-A1 locus N, at Glu-B1 7+9 and at Glu-D1 2+12. Glu-1 quality scores were ranged from 5 to 9. The significant positive correlation between Glu-D1 locus and sedimentation value, farinograph quality number, extensograph energy of dough and appearance of bread (h/d) was found. There was a weak positive correlation between Glu-A1 and Glu-B1 loci and the majority of quality parameters of wheat flour. The significant positive linear correlation between Glu-1 quality score and extensographic parameters and appearance of bread (h/d) was noticed.