A Small-scale Quality Test in Wheat Breeding

Abstract

DR. L. ZELENY, United States Department of Agriculture, Washington, D.C., has developed¹ and improved a lactic-acid wheat-flour sedimentation test for the grading of bulk wheat for quality. This test is in use at this Division as an aid to selection for high baking-quality wheats. In the preparation of the flour for the sedimentation test, wheat grain is passed through a ‘C. and N. Junior’ laboratory mill. By suitable pulleys the speed of the beaters is built up to approximately 14,000 rev./min. A metal screen fitted to the bottom of the mill has holes 1/16 in. in diameter : eight holes to one inch. The ground wheat is sieved for 1½ min. through cloth mesh 9×× using a ‘Gallenkamp’ laboratory shaker fitted with a time switch. The general procedure of the test follows that recommended by Dr. Zeleny (private communication).