Breadmaking quality characterization of wheat genotypes is a widely used approach to evaluate breeding material. Biochemical data on storage proteins describe their nutritive value, and to some extent they are related to their baking performance. A group of recently created high bread quality wheat cultivars and lines Shabla, 2571-65-4, 2579-30, 12-11-19, 4-P2-3, 7-P2-6,14-P2-4,18-P2-4, 24-F-8, Pliska, Slavyanka 196 and Sadovo 1 is the subject of this study.The total protein content of 70% flour, amino-acid composition, Osborn extraction fractions and HMW glutenin subunits are investigated. The data received by now show a similar amino acid composition between the genotypes investigated although in many cases the differences are statistically significant concerning some amino acids. The total essential amino acid level in eight of investigated genotypes is lower than that of cultivar Sadovo 1 and correlates negatively to their higher total protein content. Statistically significant total protein content correlates with sedimentation value, wet gluten and loaf volume, globulins correlate with dough stability and farinograph value, gliadins - with wet gluten and loaf volume, while glutenins correlate with sedimentation value, wet gluten, dough stability and farinograph value. HMW glutenin subunits are in a good accordance with sedimentation value.
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