122 Predictive tests for bread making quality of Chinese commercial wheat.

DAVID R. SHELTON (1) and Gang Guo (1,2). (1) Dept. of Agronomy, University of Nebraska–Lincoln, Lincoln, NE 68583-0915; (2) Cereal, Oil Chemistry Research Institute, No. 11 Baiwanzhuang ST, Beijing 100037, P.R. China.

Wheat quality analyses were done on 151 commercial wheat samples from China. Wheat protein contents, sodium dodecyl sulfate (SDS) sedimentation volumes and falling number values were tested. The samples were milled with the Buhler Laboratory Mill. Flour samples were analyzed for gluten contents, SDS sedimentation volumes, and dough rheological properties, using the Farinograph and Extensograph. Breads were made with these samples and were scored for quality properties. Wheat whole meal SDS sedimentation values were highly related to bread scores (r = 0.587, alpha < 0.01). When wheat protein content was added to the regression equation, the bread predictive score was increased (r = 0.625, alpha < 0.01). SDS sedimentation values and wheat protein contents predicated bread quality well. According to these results, Chinese commercial wheats were classified into four categories from strong to weak gluten strength.