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The Wheat Meal Test for Evaluating the Qualities of Small Samples of Wheat 1
Author(s) -
Wilson H. K.,
Markley M. C.
Publication year - 1934
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1934.00021962002600070006x
Subject(s) - agricultural experiment station , citation , test (biology) , mathematics , library science , horticulture , agriculture , agricultural science , computer science , environmental science , biology , botany , ecology
One of the greatest problems confronting the plant breeder is that of the time required to evaluate his creations adequately. Especially is this true in the case of wheat where several years must elapse before sufficient seed is available for making the standard milling and baking tests. A simple test of baking quality using only a small quantity of seed would permit the elimination of numerous lines in the early years of a breeding program. The writers became interested in the simple test for small quantities of wheat as outlined by Pelshenke (5) ~ and by Cutler and Worzella (~, 2). These investigators have followed the principles of the socalled Saunders’ test (6). In this test the resistance of a fermenting dough ball in water to hydrolytic disintegration is considered to be positively correlated with baking strength. Instead of using flour as did Saunders, Cutler and Worzella ground whole wheat to a medium degree of fineness, while Pelshenke ground wheat in such a manner as to reduce the endosperm to essentially the fineness of flour.