wheat, protein, wet gluten, ratio WG/P, Gluten Index
Abstract
Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to examine the genotype effect on the ratio of wet gluten to total protein content (WG/P), as measure of wet gluten production per protein unit. Ten winter wheat cultivars of Agricultural Institute Osijek were included in this study. Signifi cant (P<0.05) difference in
WG/P ratio was noticed among analyzed cultivars. The ratio of the wet gluten to protein content varied within a broad range depending on genotype. The data showed that, with regard to Gluten Index (GI) value, cultivars with WG/P ratio range from 2.7 to 3.0 had optimal baking characteristics of gluten (GI varied between 75 and 90), while cultivars with strong gluten characteristics (GI>90), known as improvers, had WG/P ratio between 2.3 and 2.4. Signifi cant (P<0.05)
negative correlation (r=-0.622) was determined between GI and WG/P ratio.
