EFFECTS OF INTERCULTIVAR VARIATION ON THE GLUTEN PROTEINS AND RHEOLOGICAL PROPERTIES OF BUG {Eurygaster spp.) DAMAGED WHEATS

摘要

In some wheat growing countries the functionality of gluten is adversely affected by proteases due to pre-harvest bug-damage to wheat. The damaged wheat is unsuitable for processing into bread because the dough produced from it becomes runny and sticky during kneading, fermentation and molding. Furthermore, the resulting bread has low volume and coarse texture.1 It has been shown that strong bread wheat cultivars are less susceptible to adverse effects of bug protease in baking than the weak ones.2 In this study, we extend earlier studies2'3 to investigate the effects of bug protease on a range of bread wheat cultivars that represent different gluten qualities at various bug damage and protein content levels.