Cereal Chem 69:174-177 | VIEW
Influence of Specific Gliadins on the Breadmaking Quality of Wheat.
H. J. Van Lonkhuijsen, R. J. Hamer, and C. Schreuder. Copyright 1992 by the American Association of Cereal Chemists, Inc.
Thirty-two wheat samples with the same high molecular weight (HMW) glutenin-A subunit composition but different gliadin compositions varied greatly in breadmaking quality. Loaf volumes ranged from 4,450 to 6,160 ml per kilogram of flour. Variation in the relative composition of four gliadin peaks, as identified and quantified by reversed-phase high-performance liquid chromatography, explained 82% of this variation. Multiple linear regression coefficients corresponding to three of these peaks (4, 10, and 33) were negative. Lactate polyacrylamide gel electrophoresis (lactate-PAGE) analysis revealed that these peaks contain gliadins migrating in the omega-gliadin region. The coefficient of peak 70, which contains gliadins migrating on lactate-PAGE in the gamma-gliadin region, was positive. These results show that gliadins, as well as HMW glutenins, can strongly influence breadmaking properties of wheat.