Firmness of cooked pasta and tolerance to overcooking are important quality characteristics of products made from durum wheat (Triticum turgidum L.) semolina. Stronger gluten has been shown to be associated with greater cooked pasta firmness and overcooklng tolerance. Our objective teas to evaluate a new bread quality test for predicting gluten strength among durum wheat breeding lines. A wholemeal, sodium dodecyl sulfate (SDS)/ lactic acid solution ‐ sedimentation test requiring 6 g of wheat was compared to the micromixogram test requiring 20 g. Correlations between sediment volumes and mixogram scores were highly significant, and the coefficients of determination (r2) indicated that about 65% of the variation in micromixogram score was attributed to its association with sediment volume. Selection for strong gluten on the basis of sediment volume was 84% as successful as selection on the basis of micromixogram score. One person can, with adequate simple equipment, mill and evaluate at least 120 samples/day. We conclude that the SDS‐sedimentation test is a major advance in screening for gluten strength differences among small samples of durum wheat.
No takes yet. Share an insight, caveat, or question.
Quick et al. (1980) studied this question.