| Optimizing the SDS sedimentation test for end-use quality selection in a soft white and club wheat breeding program. Cereal Chemistry 76:907-911 |
Carter,B.P., Morris,C.F. and Anderson,J.A.
USDA-ARS Western Wheat Quality Lab and Washington State University |
| Soft white and club wheat (Triticum
aestivum L.) market subclasses have specific end-use characteristics. Among
the most important of these characteristics are weak dough mixing and handling
properties as a result of weak gluten. The SDS sedimentation test has gained
wide acceptance as a useful, small-scale test in bread wehat breeding programs
to predict gluten strength and baking quality. To optimize its use for soft
white or club wheat breeding, variations of the SDS sedimentation test were
performed on grain from winter wheats grown at eight locations in the U.S. Pacific
Northwest, and the effects of lines, environment, and their interactions on
SDS sedimentation volumes were determined. Using different sample weights and
substituting whole meal for flour did not affect the ability of the SDS sedimentation
test to differentiate among lines. Changes in protein concentration and sample
weight caused proportional changes in SDS sedimentation volumes; however, the
response was not consistent among all lines. Line had a greater effect on the
SDS sedimentation volumes than any other source of variation. If differential
effects of protein to SDS sedimentation among lines are taken into account,
the SDS sedimentation test should be an effective small-scale test for end-use
quality assessment in soft white and club wheat breeding programs.
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