2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

Gluten strength is important to pasta quality. Gluten strength is measured by SDS microsedimentation test, wet gluten/gluten index test, and mixograph whereas pasta quality is evaluated by cooking tests (weight, loss, firmness) and color. This research was conducted to determine how well tests of gluten strength relate to pasta color and cooking quality. Samples were collected from field plots at seven locations in North Dakota in 1998 and 1999. The protein content of 446 samples ranged from 11.4 to 16.3%. SDS microsedimentation value and height of mixogram curve at 8 min correlated positively with cooked firmness. Gluten index and wet gluten content were weakly correlated with cooked weight, cooking loss, cooked firmness, or pasta color. Samples were further grouped into four sets based on protein content (<12%, 12.1 to13%, 13.1 to14%, >14) and evaluated. When protein content was less than 13%, SDS microsedimentation value correlated negatively with cooked weight. Results indicate that tests for gluten strength: SDS microsedimentation, wet gluten/gluten index, and mixograph generally relate poorly to pasta color and cooking quality.