[PDF][PDF] Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential
M Menkovska, Y Pomeranz, GL Lookhart… - Cereal …, 1988 - cerealsgrains.org
Gliadins extracted from flours and bread crumbs of six high-protein hard red winter wheats
that varied widely in breadmaking potential were examined by polyacrylamide gel
electrophoresis (PAGE) and highpressure liquid chromatography (HPLC). Four of the HRW
wheats consisted of two pairs of sister lines. The gliadins in the six flours (including the sister
pairs) differed in their PAGE patterns. Generally, slow-moving (relative mobility [RM] values
below 40) PAGE bands (oo-gliadins) extracted from bread crumb were more pronounced …
that varied widely in breadmaking potential were examined by polyacrylamide gel
electrophoresis (PAGE) and highpressure liquid chromatography (HPLC). Four of the HRW
wheats consisted of two pairs of sister lines. The gliadins in the six flours (including the sister
pairs) differed in their PAGE patterns. Generally, slow-moving (relative mobility [RM] values
below 40) PAGE bands (oo-gliadins) extracted from bread crumb were more pronounced …
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