BAKING QUALITY OF AUSTRALIAN WHEAT CULTIVARS VARYING IN THEIR FREE LIPID-COMPOSITION

A three-year study was undertaken to investigate the relationship between baking quality and hexane extractable free lipids. The free lipid (FL) was further fractionated by column chromatography into non-polar (FNL) glycolipids (FGL) and phospholipids (FPL). The sum of FGL and FPL was defined as the total polar lipid (FPoL). In all years the FL and FNL were the two fractions which gave the highest correlations with loaf volume and those for the polar fractions were generally less significant. Normalising the data to remove the complicating effects of protein caused the relationships between polar lipids with loaf volume to become highly significant. Multiple linear regression equations were developed using protein content and lipid composition to predict loaf volume and these could be used by wheat breeders as an early generation screening test. © 1990, Academic Press Limited. All rights reserved.