The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

Abstract

AbstractBackground and objectivesThe overall goal of this research was to understand the interrelationships between wheat quality, grain and flour composition, and dough rheology for a range of commercially grown Canadian wheat (Triticum aestivum L.) cultivars (×25) within different wheat market classes.FindingsCultivar type varied in proximate analyses, which directly impacted dough handling parameters. Micro‐doughLAB absorption was positively correlated with protein content, grain hardness, wet gluten, and dry gluten content, and was negatively correlated with the gluten performance index. Strong and significant correlation was found between gluten properties, flour composition, and dough strength measurements.ConclusionsProtein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough handling properties.Significance and noveltyThe study provides useful information about 25 commercially grown Western Canadian wheat cultivars with a range of gluten strength, and their relation to their glutenin and gliadin subunit composition, and dough handling properties.