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Protein Composition-Functionality Relationships for a Set of Argentinean Wheats¹

¹Cooperative investigations, Agricultural Experimental Station, INTA, Marcos Juarez, Cba, Argentina and Department of Grain Science and Industry, Kansas State University. Contribution No. 02-484-J, Kansas Agricultural Experiment Station, Manhattan, KS 66506. ²Wheat Quality Laboratory, Agricultural Experimental Station, INTA, Marcos Juarez, Cba, Argentina. ³Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ⁴Corresponding author. E-mail: fim@wheat.ksu.edu. Phone 785-532-6199. Fax: 785-532-7010.

Relationships between flour functional properties and protein composition were studied using a set of 138 Argentinean wheat samples. Among different protein groups, the incremental increase of gliadin with increasing grain protein content was highest followed by polymeric protein with albumin-globulin content much lower. Functional properties could be divided into two groups based on dependence on protein composition. Properties such as dough extensibility and bake test loaf volume correlated highly with the percentage of polymeric protein in the grain. Properties such as mixograph dough development time were best correlated with the percentage of polymeric protein in the protein (PPP). Alveograph tenacity showed no significant dependence on PPP. as found previously for extensigraph maximum resistance, but it was correlated with the percentage of unextractable polymeric protein in the protein. Energy (W) appeared to be a more useful alveograph parameter for predicting flour quality.