Study on Quality Scoring System Assessed by Wheat High-molecular-weight Glutenin Subunits

Content of high-molecular-weight glutenin subunits (HMW-GS) of 233 wheat flour samples was analyzed, together with their Zeleny sedimentation value, flour glutenin macropolymer (GMP) content and Payne quality score. Significant differences were observed between different HMW-GSs content, as well as total HMW glutenin content, sedimentation value, flour GMP content and Payne quality score, which indicated that different HMW-GSs had different effects on wheat quality significantly. Payne quality score was correlated with total HMW glutenin content, Zeleny sedimentation value and GMP content ( r =0.8244 *** , 0.8675 *** , and 0.7984 *** , respectively). Chinese wheats possessed HMW-GS with different effect on quality from other countries, Payne quality scoring system was adjusted based on Chinese wheat GMP content for its relationship with breadmaking quality more significantly than other quality parameters.