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Assessment of potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins - year two



Assessment of potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins - year two



Cereal Foods World 32(9): 663



Wheat flours were extracted with 70% ethanol and analysed by reversed-phase HPLC. Quantities of late-eluting components, the 'baking quality gliadin fraction' (BQGF) were compared with previously determined scores for a range of characters. Baking score was negatively correlated with BQGF. Observed correlations were similar to those for samples grown the previous year in the same locality, although when samples from different sites were included, the correlations decreased.

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Accession: 001533128

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