Interrelationship between storage protein, vitamin E and quality characteristics of selected South African bread wheat cultivars

English: The main objective of this study was to determine the relationship between protein fractions, vitamin E and quality characteristics in white flour and whole wheat flour grown at different geographical locations. Genotype, environment and G X E effect was highly significant for protein fractions as well as tocochromanols. Analysis of white flour and whole wheat in relation to baking quality performance showed that correlation may vary depending on characteristics. Most gliadins correlated negatively with important baking quality characteristics but some correlated positively with loaf volume, protein content and wet gluten content. A combined analysis shows positive correlations between LMW-GS and protein content, loaf volume and dough distensibility. Combined analysis of protein fractions also revealed that a high amount of high molecular weight polymeric proteins correlated with baking quality characteristics. Variability in content of tocochromanols was found among wheat cultivars from different environments. Caledon had the highest content of tocochromanols for both white and whole wheat flour. In this study it was shown that vitamin E does not compromise baking quality.