Soft wheat quality as related to protein composition

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 650-655

  Huebner, F R ^a   Bietz, J A ^a   Nelsen, T ^b   Bains, G S ^b   Finney, P L ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

BREAD WHEAT; DESCRIPTORS; GLUTENIN; MIXOGRAPH; PROTEIN COMPOSITION; PROTEIN CONTENTS; QUALITY REQUIREMENTS; WHEAT CULTIVARS; WHEAT QUALITY; WINTER WHEAT;

PROTEINS;

ARTICLE; CULTIVAR; FLOUR; FOOD ANALYSIS; PROTEIN ANALYSIS; PROTEIN CONTENT; UNITED STATES; WHEAT;

TRITICUM AESTIVUM;

EID: 0032833702     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.650     Document Type: Article

References (10)

1. Burnouf, T., and Bietz, J. A. 1984. Reversed-phase high-performance liquid chromatography of durum wheat gliadins: Relationships to durum wheat quality. J. Cereal Sci. 2:3-14.
2. Finney, P. L., and Bains, G. S. In press. Protein functionality differences in eastern U.S. soft wheat cultivars and interrelations with end use quality tests. Lebens. Wiss. Tech.
3. Graybosch, R., Peterson, J., Shelton, D. R., and Seo, Y.-W. 1994. Environmental modification of gluten protein composition in North American hard red winter wheats. Pages 280-291 in: Gluten Proteins 1993. Assoc. Cereal Res.: Detmold, Germany.
4. Huebner, F. R., and Wall, J. S. 1980. Wheat glutenin: Effect of dissociating agents on molecular weight and composition as determined by gel filtration chromatography. J. Agric. Food Chem. 28:433-438.
5. Huebner, F. R., and Bietz, J. A. 1986. Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins. J. Cereal Sci. 4:379-388.
6. Huebner, F. R., and Bietz, J. A. 1994. RP-HPLC for assessment of quality in cereals and legumes: breadmaking quality (wheat). Pages 206-234 in: High-Performance Liquid Chromatography of Cereals and Legume Proteins, J. E. Kruger and J. A. Bietz, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
7. Huebner, F. R., Nelsen, T. C., and Bietz, J. A. 1994. Quantitative differences among hard wheat proteins as related to environment, quality and class. Page 468 in: Gluten Proteins 1993. Assoc. Cereal Res.: Detmold, Germany.
8. Huebner, F. R., Nelsen, T. C., Chung, O. K., and Bietz, J. A. 1997. Protein distributions among hard red winter wheat varieties as related to environment and baking quality. Cereal Chem. 74:123-128.
9. Lookhart, G. L., Hagman, K., and Kasarda, D. D. 1993. High-molecular-weight glutenin subunits of the most commonly grown wheat cultivars in the U.S. in 1984. Plant Breeding 110:48-62.
10. Stenvert, N. L., and Kingswood, K. 1977. The influence of the physical structure of the protein matrix on wheat hardness. J. Sci. Food Agric. 28:11-19.