Measures of the breadmaking quality of wheat
About this project
In the UK the most commonly used rapid test for breadmaking quality in wheat is the sodium dodecyl sulphate (SDS) sedimentation test. Other EC countries normally use the Zeleny sedimentation or Chopin Alveograph tests, and these have entered into Intervention (Zeleny only) and export specifications. The aim of this work was to compare the performance of the three tests and investigate the relationships between them.
The intercorrelations between the three tests were all found to be high, although the relationships were not sufficiently precise to permit the calculation of one test result from another. All three tests were of value for identifying wheats of breadmaking quality, and all three were useful for predicting the loaf volumes obtained in test bakes, the SDS test giving the best correlations with loaf volumes. Blending experiments confirmed that SDS and Zeleny results were approximately additive (i.e. could be calculated by linear interpolation) in wheat blends, but unpredictable results were obtained with the Alveograph W value. There was little change in the results of either sedimentation test when wheats were stored at ambient temperature for several months, but Alveograph W values tended to increase.
Related research projects
- Defining the basis for variation in water absorption of UK wheat flours
- Investigation of high levels of erucic acid in consignments of double-zero oilseed rape varieties
- Supporting UK malting barley with improved market intelligence on grain skinning
- Validation of fusarium infection risk calculator with AHDB mycotoxin risk assessment and actual DON results
- Genetic improvement of wheat to reduce the potential for acrylamides
- Analysis of the genetic and environmental factors influencing grain quality of oats (PhD)
- Monitoring of mycotoxins and other contaminants in UK cereals used in malting, milling and animal feed (2012–16)
- Identification of fusarium resistance traits in UK oat varieties (PhD)
- Home-grown oilseed rape meal/products as protein sources for pigs/poultry