CENTRIFUGE ABSORPTION AND PROTEIN CONTENT AS INDICES OF WHEAT QUALITY

Abstract

Interrelationships of the wheat quality parameters, mixograph development, centrifuge absorption, protein content and loaf volume were investigated. Protein content has been shown to influence baking strength. Results of this investigation demonstrate that differences in the values obtained for the centrifuge absorption test reflect differences in protein quality. It is therefore possible, with centrifuge absorption and protein content data, to separate the effects of protein quality and protein quantity on baking strength. The Protab index, a new wheat strength factor which is derived from the combination of protein content and centrifuge absorption data, is introduced and evaluated.