Cereal Chem 46:273 - 280.  |  VIEW ARTICLE
A Modified Micro Sedimentation Test for Screening Early-Generation Wheat Selections.

J. S. Kitterman and M. A. Barmore. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

A modified micro sedimentation test is described which employs the following basic modifications: 1) A 0.40-g. sample is used; 2) the lactic acid reagent is added immediately after dispersion of the flour in hydration water; 3) after 5 min. of mixing, the samples are centrifuged, the supernatant liquid discarded, and the residues redispersed in lactic acid; 4) the total volume of solution in the redispersion is 10 ml.; 5) the hydrated material is allowed to settle for 10 min. before a reading is taken. This test correctly classified 96% of the bread types, 100% of the soft club types, and 64% of the soft common types. Two-thirds of the soft common types which were misclassified were of high protein content, and consequently overlapped with poor-quality bread types.