engleski

Gluten strength evaluation of some commercial winter wheat cultivars grown in eastern Croatia.

The technological properties of wheat flour are strongly dependent on total glutenin proteins composition and quantity. The aim of this study was to estimate gluten strength of 6 commercial winter wheat cultivars grown in eastern Croatia in relation to HMW-GS composition and quantity, as well as quantity of total glutenins. For gluten strength evaluation gluten index method and physical dough properties determination have been applied. Considering HMW-GS composition, the most frequent subunits at Glu- A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The analyzed cultivars Žitarka, Golubica and Janica in spite of HMW-GS 2+12 domination have shown good technological properties, regarding the obtained indirect quality parameters and dough rheological properties. Cultivars Srpanjka, Soissons and advance line Osk 266/03 according to obtained quality parameters have been characterized as bread improvers. These cultivars had the highest contents of total glutenins, as well as HMW-GS.

wheat quality; gluten strength; gluten proteins

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