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L. Zeleny, W. T. Greenaway, G. M. Gurney, C. C. Fifield, and K. Lebsock. Copyright 1960 by the American Association of Cereal Chemists, Inc. Mixogram curves were made and sedimentation values determined on flours from 159 samples of hard red spring wheat representing F3-generation lines from a cross between a high-protein, strong-gluten variety, Conley, and a low-protein, weak-gluten strain, P.I. 56219-12, used for breeding purposes because of its sawfly resistance. In addition, two samples each of the parent wheats were used in the study. Sedimentation values of the strong and weak parent wheats were 69 and 26, respectively, and all but one of the F3-generation lines had values intermediate between these two extremes. Highly significant correlations were found between sedimentation values mixing times, mixing tolerances, and weakening angles as determined from the mixograph curves. Correlations between protein content and these dough-mixing properties were low and not significant. The sedimentation test may provide a useful and simple tool for making early-generation wheat selections on the basis of dough characteristics. By using a semimicro technique, it should be possible to apply the test to the wheat from individual plants. |
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