The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

The influence of changes in glutenin–gliadin complex of grain on technological quality of the wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on rheological properties of dough. Expected heat-stress effect – the increase of gliadin–glutenin ratio was not detected. The modified method for gluten index was introduced and it was proven as superior to the standard method in predicting technological quality of wheat.