| Comparison of Methods for Gluten Strength Assessment Cereal Chemistry 83:284-286 |
| Gaines,C.S.,Reid,J.F.,Kant,C.V.,Morris,C.F. |
| Five methods that employed very different testing principles and
procedures for assessing gluten quality were compared for 33 North
American soft red and white wheats. The three methods analyzed flour
(alveograph work, lactic acid solvent retention capacity, and mixograph
peak time) and two methods employed ground wheat meal (Glutomatic
gluten index and SDS sedimentation volume). Compared against the
normalized mean of all five assessments, the ability of the assessment
methods to evaluate gluten quality decreased in the order: alveograph
work, lactic acid solvent retention capacity, mixograph peak time,
Glutomatic gluten index, and SDS sedimentation volume. The methods
utilizing flour were substantially superior predictive methods; however,
the two meal-based methods could be sufficient for early generation
screening when flour is not available.
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