| Summary: | The association between hexaploid wheat (Triticum aestivum L.) quality
parameters and gluten protein were determined for selected South African
wheat cultivars. Reversed-phase high-performance liquid chromatography
(RP-HPLC) and size-exclusion HPLC (SE-HPLC) were used to separate
protein fractions. The influence of the environment was much higher for RPHPLC
fractions than for SE-HPLC fractions, and genotype contributed much
more to the expression of SE-HPLC. Correlations between yield, kernel
characteristics and milling properties were low for both chromatography
procedures. Bread making properties showed significant correlations with
HPLC fractions. RP-HPLC gluten fraction showed the best correlation with
alveograph strength and loaf volume. Polymeric proteins showed the highest
correlation with mixograph development time, alveograph extensibility,
tenacity and configuration of the curve. This confirms the effect of gluten on
dough strength and extensibility. Narrow sense heritability indicated that large
polymeric proteins could be considered for indirect selection of alveograph
and mixograph parameters
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