Details

Autor(en) / Beteiligte

• Gaines, C.S
• Fregeau Reid, J
• Vander Kant, C
• Morris, C.F

Titel

Comparison of methods for gluten strength assessment

Ist Teil von

• Cereal chemistry, 2006-05, Vol.83 (3), p.284-286

Ort / Verlag

St. Paul, MN: The American Association of Cereal Chemists, Inc

Erscheinungsjahr

2006

Quelle

Wiley-Blackwell Full Collection

Beschreibungen/Notizen

• 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.