A Simple Wheat Flour Swelling Test

Flour swelling tests have been widely used to assess the intercultivar differences in starch properties. This note describes a modified flour swelling test which uses ≈30 mg of flour. It avoids the use of a high‐temperature water bath, and does not require a set of uniform and leak‐proof tubes. The modified procedure offers a simpler and more rapid alternative to those previously reported, and provides a similar level of discrimination and precision. It is particularly suitable as a micro‐scale early generation test for wheat flour swelling properties.