58 Studies on Canadian wheat types, using the Glutamatic 4+2 instrument.

Phil Williams, Debbie C. Sobering, and Joan E. Morgan. Canadian Grain Commission, Grain Research Laboratory, 1404-303, Main Street, Winnipeg, Manitoba, Canada R3C 3G8.

Preliminary studies using the Falling Number Glutamatic gluten washer verified the Gluten Index (GI) as a better predictor of physico-chemical attributes of gluten than several other prediction tests. The average coefficient of correlation between GI and Farinograph, extensigraph and alveograph parameters, and the Canadian Short Process baking test mixing time was significantly higher than that of other tests used for prediction of gluten strength, including sedimentation and mixograph tests. The studies also revealed an interaction between results of the standard GI test among western Canadian wheat classes. Differentiation among classes was increased by increasing washing time from 5 minutes. The study is extended, and GI data compared to “Standard” and “4 + 2” procedures for prediction of physico-chemical attributes of Canadian wheat classes and individual varieties.