The influence of the thermal denaturation of wheat proteins on their dye‐binding capacity has been studied for a wide range of wheat varieties and growing conditions. A strong correlation has been established between dye‐binding capacities of sound and heated wheats and this has been used as the basis of a rapid diagnostic test for heatdamaged wheat. The test is of an empirical nature and is independent of wheat variety. The Research Association Protein Indicator Device (RAPID‐meter) can now be used to determine both wheat protein content and the extent of thermal denaturation of the protein. In addition to protein dye‐binding capacity a number of other heat‐sensitive indices within wheat have been investigated. Control systems are required for any heatdamage test to compensate for initial differences of the index within different wheat samples. The only heat‐sensitive index to which reference samples could be applied was protein dye‐binding capacity.
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Simon C. W. Hook (1980) studied this question.