Flour paste viscosities of some Australian wheats

Flours milled from sound wheat of the varieties Bencubbin, Bungulla and Spica had substantially lower paste viscosities than did those of other varieties, when heated in the Brabender Viscograph. These differences were far greater than effects which could have been attributed to natural variation in alpha amylase activity. There was a significant positive correlation between protein content and peak viscosity when all flours were compared, and this was also true for each separate series of varietal tests. Paste viscosity did not appear to be important in governing loaf volume in the wheats examined.