Abstract
The sodium dodecyl sulphate (SDS) was applied to six sets of composite eastern Canadian wheats, four from regional registration tests and two from a nitrogen fertility study, both from the 1990 and 1991 seasons. Correlations existed between SDS sedimentation volume and remix bread loaf volume (cm3) only in three of the six sets tested. These correlations were improved when calculated independently from the grain protein concentration. There were no significant correlations among variables for the spring wheat sets from the registration tests. In conclusion, the SDS sedimentation method seems unable to differentiate between eastern Canadian wheats of different remix loaf volumes especially when they have a high grain protein concentration (GPC), and is thus not suitable for use in predicting wheat strength. Key words: Breadmaking quality, sodium dodecyl sulphate sedimentation
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