2021 Volume 90 Issue 1 Pages 43-51
Four near-isogenic lines (NILs) of Japanese soft wheat with different compositions of high-molecular-weight glutenin subunits, which are controlled by Glu-A1 and Glu-D1 genes were cultivated with different amounts of nitrogen fertilizer applied at flowering time. Using these flours, the effects of protein quantity and protein quality on baking quality (Japanese sponge cake (JSC) quality, sugar-snap cookie (SSC) quality and solvent retention capacity (SRC)) were evaluated. The flour protein content ranged from 7.7 to 11.7%. As flour protein content increased, JSC specific volume, SSC diameter and SSC spread factor decreased and showed a significant negative correlation with flour protein content. JSC specific volume was not significantly different among the NILs. SSC diameter, SSC spread factor and lactic acid SRC were significantly different and null at the Glu-A1 locus (Glu-A1c) was associated with larger SSC diameter, larger SSC spread factor and lower lactic acid SRC. JSC specific volume, SSC diameter and SSC spread factor showed a negative correlation with lactic acid SRC, but the correlation with lactic acid SRC was weaker than that with flour protein content. These results suggested that protein quantity strongly affected baking quality and suggested that Glu-A1c had a positive effect on SSC quality.
