Studies on the protein composition and baking quality of einkorn lines |
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Authors: | Herbert Wieser Karl-Josef Mueller Peter Koehler |
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Affiliation: | 1.Deutsche Forschungsanstalt für Lebensmittelchemie and Hans-Dieter-Belitz-Institut für Mehl und Eiwei?forschung,Garching,Germany;2.Getreidezüchtungsforschung Darzau,Neu Darchau,Germany |
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Abstract: | White flours from 23 einkorn breeding lines (assortment 1) and wholemeal flours from 24 einkorn lines (assortment 2) were
investigated for their qualitative and quantitative protein compositions by means of a combined extraction/HPLC procedure.
The HPLC patterns of the gliadin fractions enabled the differentiation of most einkorn samples. The absence of a group of
γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. Differences
in the patterns of γ-gliadins allowed the classification of einkorns into four groups; a further subdivision of these groups
was possible by the number of ω5-gliadins and the different patterns of α-gliadins and low-molecular-weight glutenin subunits.
The total gluten protein (gliadins + glutenins) contents of einkorn flours were similar to or even higher than those of common
wheat and spelt. Typical for einkorn flours was the extreme excess of gliadins over glutenins with ω5-gliadins being most
abundant and high-molecular-weight glutenin subunits being extremely rare. Micro-tests on the mixing properties and baking
performance of assortment 2 flours revealed remarkable differences. Dough development time was negatively correlated with
the ratio of gliadins to glutenins and positively with the content of glutenins; bread volume was mainly dependent on the
content of glutenins. In conclusion, the determination of the quantitative gluten protein compositions offers a reliable indication
of the expected baking quality during the early stages of breeding. |
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Keywords: | Einkorn Protein composition Gluten protein types Baking quality |
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