MILLING AND COOKIE BAKING QUALITY OF NEAR-ISOGENIC LINES OF WHEAT DIFFERING IN KERNEL HARDNESS

Two sets of near-isogenic lines of wheat were milled on a modified Brabender Quadrumat Senior experimental mill and were identified as being either hard or soft. Those identifications were made during milling. The resulting flours were tested for starch damage, presence of the 15-kDa starch granule protein, and sugar-snap cookie spread. The 19 lines derived from Falcon, 10 hard and nine soft, had acid-polyacrylamide gel electrophoresis (A-PAGE) patterns of gliadins identical to each other and to those of Falcon. Likewise, the 11 lines derived from Heron, six hard and five soft, had A-PAGE patterns identical to each other and to those of Heron. As expected, the A-PAGE patterns were genotypic and not related to the hardness or softness characteristic. Milling and baking parameters correlated highly with classification of the flours as being hard or soft, rather than with classification according to the flour's gliadin (A-PAGE) pattern.