Premium
A Rapid for Estimating Durum Wheat Gluten Quality 1
Author(s) -
Quick J. S.,
Donnelly B. J.
Publication year - 1980
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1980.0011183x002000060037x
Subject(s) - gluten , biology , food science , sedimentation , test weight , volume (thermodynamics) , agronomy , sediment , cultivar , paleontology , physics , quantum mechanics
Firmness of cooked pasta and tolerance to overcooking are important quality characteristics of products made from durum wheat ( Triticum turgidum L.) semolina. Stronger gluten has been shown to be associated with greater cooked pasta firmness and overcooklng tolerance. Our objective teas to evaluate a new bread quality test for predicting gluten strength among durum wheat breeding lines. A wholemeal, sodium dodecyl sulfate (SDS)/ lactic acid solution ‐ sedimentation test requiring 6 g of wheat was compared to the micromixogram test requiring 20 g. Correlations between sediment volumes and mixogram scores were highly significant, and the coefficients of determination (r 2 ) indicated that about 65% of the variation in micromixogram score was attributed to its association with sediment volume. Selection for strong gluten on the basis of sediment volume was 84% as successful as selection on the basis of micromixogram score. One person can, with adequate simple equipment, mill and evaluate at least 120 samples/day. We conclude that the SDS‐sedimentation test is a major advance in screening for gluten strength differences among small samples of durum wheat.