Hexaploid wild emmer wheat derivatives grown under New Zealand conditions 1. Relationship between protein composition and quality parameters

A. Grama Crop Research Division, DSIR, Private Bag, Lincoln, New Zealand; Volcani Research Center, Bet Dagan, Israel

D. S. C. Wright Crop Research Division, DSIR, Private Bag, Lincoln, New Zealand

P. J. Cressey Wheat Research Institute, DSIR, P.O. Box 29 182, Christchurch, New Zealand

T. Lindley Wheat Research Institute, DSIR, P.O. Box 29 182, Christchurch, New Zealand

Pages 35-43 | Received 09 Jul 1986, Published online: 14 Feb 2012

Cite this article
https://doi.org/10.1080/00288233.1987.10430475

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Abstract

Hexaploid derivatives of wild emmer wheat (Triticum dicoccoides Koern.) developed at the Volcani Research Center, Israel, were grown at Lincoln, New Zealand and tested for a number of milling and baking quality parameters and for gliadin and high molecular weight (HMW) glutenin protein composition. The average protein content of most of the derivatives was higher than that of the bread wheat standards (12.9 v. 11.4070) and about half showed an increase in loaf volume. Protein content, dough strength, and baking quality were related to the presence of specific protein components. In particular, superior quality was found to be closely associated with the presence of the HMW glutenin subunits 2*, 5 + 10, and 7 + 8. This agrees with results for European wheats.

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