| Summary: | The fractional composition of proteins extracted from wheat flour samples of different baking quality was determined in order to find some relationships between the fraction contents, total extractability, and the E280 /total N ratios of separate extracts and the baking quality of flour. There has been found an influence of the quality of fluor on the decrease of total extraction of protein and that of E280 /total N ratio of NaOH extracts containing high mol. weight glutenin. As those flour properties should be of importance in technology and nutrition, the possibility of their direct hereditability in F1 generation, using crossings between male sterile mother lines and fertility restoring father ones, was investigated. It has been shown, that the fractional composition of wheat proteins can be directly hereditable, the influence of mother line being much stronger than that of father line. Also, the influence of mother line on the hereditability of E280 /total N ratio was found to be probable, although the results were found to be less regular.
|
|---|
