Influence of Gluten Components and Flour Lipids on Soft White Wheat Quality

Abstract

Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the components of flour lipid, polar lipid had the highest diameter and cake volume. Statistical analysis indicated that among the correlation with cake volume. These variables, therefore, appear to be gluten variables, yield of gluten and pentosan in gluten were the variables important in the end-use quality of soft white wheat. most associated with cookie diameter corrected for protein content.