344 Physico-chemico testing of flour protein strength.

D. L. WETZEL (1) and J. A. Sweat (2). Microbeam Molecular Spectroscopy Laboratory, Shellenberger Hall, Kansas State University, Manhattan, KS 66506.

Concentrating on the contribution of specifically protein to dough strength involves isolating the gluten and preparing it for optical measurement in the form of a film. The difference in response to orthogonally polarized radiation at select wavelengths before and after a specified amount of work input provides a molecular basis of comparison causal to the response of each wheat protein tested instead of a symptomatic measure by exclusively mechanical means. The method and apparatus is described and results from a number of wheats of various genetic origins are presented.