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Protein Composition and Quality of Some New Hard White Winter Wheats


This article in CS

  1. Vol. 44 No. 1, p. 173-176
    Received: Nov 4, 2002

    * Corresponding author(s): fim@wheat.ksu.edu
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  1. P. R. Pike and
  2. F. MacRitchie *
  1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506


The production of hard white winter (HWW) wheats (Triticum aestivum L.) in the USA is expected to increase in the future and to replace, at least to some extent, the traditional hard red winter (HRW) wheats that are currently grown. To monitor the effects of this change, nine HWW wheat lines including new cultivars and advanced breeding lines were evaluated for protein composition and functional quality and compared with eight corresponding HRW wheat lines. The percentages of the different classes of proteins, measured by size exclusion-HPLC, were similar in HWW lines to those of the HRW lines. Quality characteristics of the white wheat lines as measured by lactic acid solvent retention capacity, mixograph dough development times, and bake-test bread volume also equaled those for the red wheats. These data should serve as a benchmark for HWW wheats as more cultivars are released.

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