Prediction of baking quality of bread wheats in breeding programs by size exclusion high-performance liquid chromatography

Abstract

(...) The analysis that could be used for predictive purposes was mainly based on molecular weight distribution between excluded peak (F1) and intermediate aggregates (F2), which is essentially variety dependent and very highly correlated with baking quality data. The best indicator of the potential baking strength of genotypes (measured by alveograph W index, mixograph index, or gluten viscoelasticity) was generally the F1/F2 ratio, whereas loaf volume in French baking technology was more likely to depend on the amount of the F2 fraction (...)