Abstract
The relationship between specific glutenin protein fractions quantified by reversed-phase high-performance liquid chromatography (RP-HPLC) and the baking performance of samples has been investigated further. Loaf volumes and overall bread making quality (bake score) in an optimized MDD test baking procedure were predicted for 234 samples using regression equations developed previously. These samples represented varieties from New Zealand and overseas. They were grown in many locations (in New Zealand and Australia) and over several seasons. Flours from wheats possessing the rye 1B/1R gene-translocation and commercial flour grists (blends) were also studied. The predicted baking performance results from RP—HPLC had smaller sums-of-squares of errors than models based on grain protein content. The confidence limits for baking performance prediction allow the distinction between poor and good quality flour to be made easily.
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