A A C C   2 0 0 0   A n n u a l   M e e t i n g

The sample preparation method as described in AACC Approved Method No. 56.61A requires modification to arrive at a practicable system which enables the operator to gain maximum information concerning predictability of flour functionality from wheat sedimentation data. The objective of this study was to arrive at an acceptable sample preparation method for the Zeleny and Sodium Dodecyl Sulfate (SDS) sedimentation tests. Samples (40) of Western Canadian Hard Red Spring Wheat classes were ground in a Perten Model KT-3100 hammer mill. To provide a more uniform medium, whole-meal flour was sieved from 50g sub-samples of the whole-meals, using a 100-mesh sieve, for two minutes, using a Ro-Tap sieve shaker. Zeleny and SDS Sediment volumes were determined in the well-blended whole-meals, and in the flour sieved from the whole-meals. Zeleny sedimentation volumes from whole-meals were not correlated with either the flour sedimentation, or flour physico-chemical parameters. Zeleny sedimantation volumes from flour sieved from wheat milled throught the break rolls of an Allis Chalmers laboratory mill were more highly correlated to flour physical dough parameters. Wholemeal SDS sedimentation data were highly correlated to all Farinograph and Alveograph parameters, as well as to Canadian Short Process baking volume and mixing characteristics (r2 values ranged from 0.24 to 0.85).