Improvement of methods for measuring the quality of breadmaking wheat

Abstract

We have improved the procedures in the gel-protein test to make it more reliable and cost effective, and it has now become an established measure of quality in the Recommended List trials. Evaluation of a simple-to-use Dynamic Shear Rheometer, showed that this could be used as a much cheaper alternative to the VOR model Bohlin rheometer for the gel-protein test.

The monoclonal antibody, 0610-IFRN, may be of potential value in wheat breeding as it was shown to discriminate 1) Mercia from other breadmaking varieties, and 2) between breadmaking and biscuit-making varieties.

The gluten index test, as performed on the Glutomatic, was evaluated and found to be indicative of quality, but it lacked robustness as a rapid test and was unable to distinguish between the main UK breadmaking varieties. It indicated a low level response to heat damage in flours.

Optimal conditions were developed for resolving gliadin fractions by capillary electrophoresis and preliminary analysis was made of water-soluble metalloproteins which may be potential quality markers.

Upon evaluation of the SDS test, we found a poor relationship with loaf volume for the 1992 Recommended List trial samples. However, prediction of loaf volume can be improved by taking into account the Falling Number, protein content, and damaged starch levels.