Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins

Abstract

The development of reversed-phase high-performance liquid chromatography has provided a method for analysis of large numbers of very small samples of wheat proteins much more quickly and accurately than was previously possible. This paper describes the comparison of the amount of a specific gliadin fraction in a given variety with the general baking (breadmaking) score previously determined for that variety. Correlation coefficients between this gliadin fraction and breadmaking quality of hard red spring wheats grown in three different areas of the country during one year are significant at the 5% or 1% level. This method could, if found to be suitable for other varieties over a number of years, provide a quick method to analyze for breadmaking potential of new wheat varieties on as little as half-kernels or 5 mg of wheat flour.