Breadmaking quality of selected durum wheat genotypes and its relationship with high molecular weight glutenin subunits allelic variation and gluten protein polymeric composition

Twenty-seven durum wheat genotypes originating from different geographical areas, all expressing LMW-2 at Glu-B3, and five bread wheats were evaluated for flour mixing properties, dough physical characteristics. and baking performance. Gluten polymeric composition was studied using size-exclusion HPLC of unreduced flour protein extracts. As a group, durum wheats had poorer baking quality than bread wheats in spite of higher protein and total polymer concentrations. Durum wheats exhibited weaker gluten characteristics, which could generally be attributed to a reduced proportion of SDS-unextractable polymer, and produced less extensible doughs than did bread wheats. However, substantial variation in breadmaking quality attributes was observed among durum genotypes.