Location: Cereal Crops ResearchTitle: Study of hard red spring wheat millstreams on correlation between protein MW parameters and bread-making quality
|SIMSEK, SENAY - Purdue University
|BAASANDORJ, TSOGTBAYER - North Dakota State University
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/19/2023
Publication Date: 11/7/2023
Citation: Simsek, S., Baasandorj, T., Dykes, L., Ohm, J.B. 2023. Study of hard red spring wheat millstreams on correlation between protein MW parameters and bread-making quality. Cereal Chemistry. 100(6):1357-1368. https://doi.org/10.1002/cche.10719.
Interpretive Summary: Various flour millstreams with differing quality characteristics are produced in wheat milling. Millers blend the millstreams to make flour mixes that meet the specifications for individual end-products. Protein is an especially important component in wheat flour, as it strongly influences the processing and end-product quality. However, there is very little reported data on protein composition of millstreams that were obtained from large-scale mills of hard red spring (HRS) wheat. Therefore, this research was performed to investigate protein composition and its associations with bread-making quality characteristics for various millstreams obtained from a large-scale experimental mill. The results showed that millstreams varied significantly for molecular mass as well as quantity of protein fractions. Specifically, this research identified protein fractions of which quantity and molecular mass had significant associations with bread-making quality in HRS wheat millstreams. The information attained in this research is novel and valuable to enhance the knowledge on the influence of proteins on bread-making quality in millstreams obtained from the large-scale wheat milling of HRS wheat. The information will be also valuable to millers seeking to optimize the functionality of flour blends.
Technical Abstract: Millstreams vary in quality due to heterogeneous spatial distribution of biochemical components in wheat kernels. The objective of this research was to investigate variations of protein parameters characterized using size-exclusion HPLC coupled with multiangle light scattering (SE-HPLC-MALS) and their correlations with bread-making quality in various millstreams obtained from long-flow experimental milling of hard red spring (HRS) wheat. Quantitative variations for proteins, especially storage proteins such as gliadins and glutenin polymers, were primarily correlated with bread-making quality in millstreams. Qualitatively, a non-storage protein fraction percentage was identified to be a complemental explanatory variable for prediction of bread loaf volume, accounting for 93.6 % of the variance in multiple regression with protein content. The molecular weight values of polymeric protein fractions determined by MALS were larger for tail millstreams than head millstreams, and they had negative correlations with bread quality traits. Overall, the results indicated that protein parameters determined by SE-HPLC-MALS were effective for evaluation of millstreams as demonstrated by significant correlations with bread-making traits. Particularly, this research reported novel information on variation of protein molecular characteristics analyzed by SE-HPLC-MALS in relation to end-product quality for HRS wheat long-flow millstreams. The information will be valuable to millers seeking to optimize the functionality of flour blends.