Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality

Abstract

The solvent retention capacity (SRC) test is useful to measure flour components contributing to end-use functionality especially where the sample number is large and grain quantities are limited. The water, sodium carbonate, lactic acid, and sucrose SRC values ranged 78.0–98.0, 95.0–127.5, 101.5–139.0, and 125.0–163.0 g/100 g, respectively in 50 spring wheat varieties. Water SRC positively correlated with cookie spread ratio ( r = 0.29) while Lactic acid SRC and Sucrose SRC positively correlated with cookie thickness ( r = 0.31) and ( r = 0.23). Negative correlation coefficients were observed in water SRC and cookie thickness ( r = −0.27). Lactic acid SRC also negatively correlated with cookie spread ratio ( r = −0.34). Sodium carbonate SRC was found to be negatively correlated with cookie diameter ( r = −0.19) and cookie spread ratio ( r = −0.16). The SRC test is a promising method for the evaluation of soft wheat varieties on the basis of their biochemical characteristics.