Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein

Abstract

The relationship between farinograph dough breakdown and the proportion of flour protein insoluble in 0 . 0 5M acetic acid (residue protein) was investigated for a number of wheats each grown at six locations in the Mallee and Wimmera regions of Victoria. At each location a highly significant correlation was obtained (R ranging from 0.84 to 0.93), which indicated that the 'residue test' could be used as a selection tool in wheat-breeding programs.

Regressions of flour milling yield, flour protein content, farinograph water absorption, dough development time and dough breakdown, and the proportion of residue protein were calculated for each parameter for the wheats grown at Dooen against those for wheats grown at each other location. Variables largely dependent on protein 'quality', viz. dough breakdown, dough development time and residue protein, ranked the wheats similarly at each location of growth. Rankings according to milling yield, farinograph water absorption and flour protein content differed more markedly between locations.