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United States Department of Agriculture

Agricultural Research Service

Title: Comparison of 5% Lactic Acid Solvent Retention Capacity and Sds-Sedimentation Tests in Predicting Loaf Volume of Hard Winter and Spring Wheat Flour

item Xiao, Zhihua
item Park, Seok Ho
item Caley, Margo
item Lyne, Rhonda
item Tilley, Michael
item Seabourn, Bradford
item Chung, Okkyung - RETIRED-ARS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 17, 2006
Publication Date: September 17, 2006
Citation: Xiao, Z.S., Park, S., Caley, M.S., Lyne, R.K., Tilley, M., Seabourn, B.W., Chung, O. Comparison of 5% lactic acid solvent retention capacity and SDS-sedimentation tests in predicting loaf volume of hard winter and spring wheat flour [abstract]. AACC International Meeting. Poster Paper No. 128.

Technical Abstract: The 5% lactic acid solvent retention capacity (SRC) test and SDS-sedimentation test were investigated to find their relationships to loaf volumes (LV) of hard winter wheat (HWW) and hard spring wheat (HSW) flour. A total of 196 flours, 98 HWW and 98 HSW with protein ranges of 8.2-14.2% and 10.4-17.8%, respectively, were used. The 5% lactic acid SRC value was a good indicator for LV, showing high correlations for both HWW and HSW flours (r = 0.84, respectively, P<0.0001). On the other hand, SDS-sedimentation volume was highly correlated only with LV of HWW flours (r = 0.76, P<0.0001), but not with HSW flour (r = 0.47, P<0.0001). Even though this r value is statically significant, the r value is lower than that obtained by 5% lactic acid SRC test. In addition, the 196 samples were divided into low and high protein groups (8.2-13%, n=135 and 13.1-17.8%, n=61, respectively) to find how those two tests correlated to the LV of each group. We found that both 5% lactic acid SRC and SDS-sedimentation tests showed strong correlations with the LV of the low protein group (r = 0.83 and 0.78, respectively), whereas with the high protein group, only 5% lactic acid SRC test showed a high correlation (r = 0.81) and SDS-sedimentation test showed a lower correlation (r = 0.38, P<0.01). Similar results were obtained when each HWW and HSW flours were divided into low and high protein groups. Wheat class had little influence on the 5% lactic acid SRC test results, whereas protein content did. The results demonstrate that 5% lactic acid SRC test is a more robust test to predict the LV of both classes of wheat flours over a broad range of protein content.

Last Modified: 4/22/2015
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