Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

Abstract

AbstractBackground and ObjectivesMillstreams vary in quality due to the heterogeneous spatial distribution of biochemical components in the wheat kernel. The objective of this research was to investigate variations of protein parameters characterized using size‐exclusion high‐performance liquid chromatography (HPLC) coupled with multiangle light scattering (SE‐HPLC‐MALS) and their correlations with bread‐making quality in various millstreams obtained from long‐flow experimental milling of hard red spring (HRS) wheat.FindingsQuantitative variations for proteins, especially storage proteins such as gliadins and glutenin polymers, were primarily correlated with bread‐making quality in millstreams. Compositionally, a nonstorage protein fraction percentage was identified to be a complemental explanatory variable for prediction of bread loaf volume showing coefficient of determination of 0.936 in multiple regression with protein content. The molecular weight (MW) values of polymeric protein fractions determined by MALS varied significantly among millstreams showing negative correlations with bread quality traits.ConclusionThe protein SE‐HPLC‐MALS parameters were effective for the evaluation of millstreams as demonstrated by significant correlations with bread‐making traits.Significance and NoveltyNovel information was reported on the variation of protein MW characteristics analyzed by SE‐HPLC‐MALS in relation to end‐product quality for HRS wheat long‐flow millstreams. The information will be valuable to millers seeking to optimize the functionality of HRS flour blends.