Relationship of Protein Composition to End-product Functionality of Hard White Wheat. (4755)
Authors:
S. Gehlhar* - Oregon State University C.J. Peterson - Oregon State University A. Ross - Oregon State University J. Ohm - Oregon State University
M. Verhoeven - Oregon State University
Abstract:
The development of hard white wheats (HWWs) suitable for production in the Pacific Northwest (PNW) is needed to expand wheat exports. Asian food producers prefer HWW that can be milled for use in breadmaking and noodle production.
They have high standards for noodle properties, such as color and texture, as well as, breadmaking qualities. Deficiencies in protein quality have been a limiting factor in development of Oregon hard white varieties. Five populations segregating for HMW and LMW glutenin proteins were generated by crossing Oregon HW’s with hard red wheat (HRW) and HWW lines from the Midwest. The parents were chosen for the considerable differences they exibit in protein quality and dough mixing properties. In germplasm development, small scale tests are needed to predict end-product performance due to to limited grain quantities. Relationships among glutenins and protein composition and end-use functionality were
investigated using electrophoresis and size-exclusion HP-LC. Significant
differences in dough strength and mixing properties were related to variations in LMW glutenins. Glutenin patterns and optimal protein compositions were
identified that will be of benefit in establishing selection criteria for the
development of HWW lines with superior dual-purpose bread and noodlemaking qualities.
Speaker Information: Sarah Gehlhar, Oregon State University, 107 Crop Science Building, Corvallis, OR 97331; Phone: 541-737-5876; E-mail:
Session Information: Monday, November 1, 2004, 1:00 PM-3:00 PM Presentation Start: 1:00 PM (Poster Board Number: 1101)