Gliadins and glutenins of commercial and varietal wheat flours

SCIAMMARO L.P.; SEMPÉ M.E.; PUPPO M.C.

Santiago de Chile

Congreso; II Conferencia Latinoamericana de Cereales; 2011

GRANOTEC

Wheat is mainly utilized in Argentina for flour production (87%), which is widely used in breadmaking and preparation of cookies and pasta. Wheat flour quality is a fundamental item for breadmaking industries. Wheat flour of good quality derives from wheat varietals of high quality. Wheat quality depends on the quantity and quality of gliadins and glutenins, the proteins that form gluten. Argentinean wheat varietals are associated to three groups (I, II, III), according to similarities in industrial quality. Commercial wheat flours are, in general, blends of several wheat varietals of different groups. The objective of this work was to associate gliadins and glutenins of commercial flours of different breadmaking quality to the same proteins present in wheat Argentinean varietals; and to establish the relationship with their quality parameters: protein content, gluten content and alveogrphic work. Gliadins and glutenins were characterized by SDS-PAGE. Commercial wheat flours presented in some cases, a straight correlation between the type of gliadins and glutenins belonged to certain wheat varietals of the same quality. In some cases, a direct correlation between proteins present in commercial and varietal flours were not observed, suggesting that those wheat blends were formed of a high number of varietals or by varietals not analyzed in this study.