Application of gel-protein analysis compared to conventional quality tests in characterisation of Iranian wheat cultivars

Application of glutenin macro-polymer (GMP) gel analysis compared to conventional wheat quality indicators such as total protein content, Zeleny, and SDS sedimentation values was evaluated in quality classification of 13 Iranian wheat cultivars. The results showed no significant correlation between total protein content and breadmaking characteristics. Zeleny, SDS sedimentation and GMP tests showed significant correlation with loaf volume and bread height. GMP wet weight and small-strain deformation rheological characteristic of GMP-gel were correlated with large-strain deformation rheological properties of dough measured in Farinograph and bread quality (loaf volume and height). Significant (α < 0.01) correlation was found between rheological properties of the GMP gel and Farinograph characteristics of dough. Although GMP wet weight is regarded as a predictive measure for breadmaking quality of wheat, in the light of the results of this rather small sample set we did not find significant correlation between small-strain rheological properties of GMP-gel (storage modulus and tan δ) and breadmaking characteristics