Wheat storage protein composition - quality relationships: deeper characterisation raises more questions?

摘要

The relationships between qualitative and quantitative protein composition and dough properties have been studied in Hungarian and Australian bread wheat cultivars using HPLC and small-scale dough quality testing methods. Different parameters reflecting dough strength obtained with pin and Z-arm type mixing actions were studied in relation to qualitative and quantitative storage protein composition. The correlations investigated considered wider protein composition levels and revealed information about the differences in mixing actions and also the role of different storage proteins in the mixing behaviour of dough. In some cases, the expected dough performance based on HMW composition was found to give unexpected results. This phenomenon may be dueto the synergistic interactions with LMW- and/or gliadin composition.