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Pearling Index and Wheat Meal Fermentation Time in Two Winter Wheat Crosses 1
Author(s) -
Kellenbarger Shirley,
Swenson S. P.
Publication year - 1948
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/agronj1948.00021962004000100011x
Subject(s) - agriculture , index (typography) , agricultural science , political science , horticulture , agronomy , environmental science , biology , history , computer science , archaeology , world wide web
Time in Two Winter Wheat Crosses SHIRLEY KELLENBARGER AND S. P. SwENSON THE studies reported in this paper were designed to determine (a) the inheritance of the characters measured by wheat meal fermentation time and pearling index, (b) the influence of variations in environment on the two characters, and (c) the relationship between the two characters. The pearling index was originated by Taylor, Bayles, and Fifield (17)' to measure the texture (softness or hardness) of a wheat sample. It is the amount of material pearled off the sample by a barley pearler in a given time. The wheat meal fermentation time measures the gluten strength and is the time in minutes before a doughball made of ground wheat and yeast solution begins to disintegrate. Longer times are indicative of stronger gluten. The fermentation time test is a modification of the Saunders test (15) developed by Cutler and Worzella (5).