[ Graphics OFF ]
HOME ABOUT US TOUR STAFF LINKS CONTACT US SITE MAP
WHEAT ANALYSIS SYSTEM REGIONAL QUALITY DATA PUROINDOLINE PUBLICATIONS VARIETY QUALITY SCORES BREEDERS LOGIN PNW WQC INFO
Recent Publications
Abstract
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.
Printable Version
USDA Nondiscrimination Statement | Statements and Disclaimers | WSU Copyright | WSU Disclaimer and Freedom of Information Statement
1997 - 2010 USDA/ARS Western Wheat Quality Laboratory - Webmaster