QUALITATIVE AND QUANTITATIVE ANALYSIS OF GLIADIN COMPOSITION IN AN OLD HUNGARIAN WHEAT POPULATION

摘要

The old Hungarian wheat varieties bred in the first half of the last century, were renowned for their good bread-making quality. Dough prepared from their flour could be used for producing highly extensible filo pastry. One of these old Hungarian cultivars, Bankuti 1201 has been the focus of research attention in the last five years. Based on earlier results, Bankuti 1201 is a wheat population, containing lines with different storage protein composition resulting in different dough properties. Most of the lines can be characterised as showing a special allehc composition at the Glu-3/GU-l complex loci and high protein, gluten and gliadin content. The aim of this study was to analyse the gliadin component to determine their relation witli Theological properties.