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A Simple Wheat Flour Swelling Test¹

¹Publication 1715 of Agriculture and Agri-Food Canada, Cereal Research Centre. ²Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, Manitoba, Canada R3T 2M9. ³Corresponding author. E-mail: bfu@cigi.ca ⁴Present Address: Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, Manitoba, Canada R3C 3G7. ⁵Visiting scientist from Zhengzhou Grain College, Zhengzhou, Henan, P.R. China.

Flour swelling tests have been widely used to assess the intercultivar differences in starch properties. This note describes a modified flour swelling test which uses ≈30 mg of flour. It avoids the use of a high-temperature water bath, and does not require a set of uniform and leak-proof tubes. The modified procedure offers a simpler and more rapid alternative to those previously reported, and provides a similar level of discrimination and precision. It is particularly suitable as a micro-scale early generation test for wheat flour swelling properties.