Solvent retention capacity values in relation to the Czech commercial wheat quality

Abstract

SummaryTechnological quality in the sets of eighty commercial wheat samples was evaluated by grain milling traits (test weight, thousand kernel weight, grain hardness as Particle Size Index, one‐stream flour yield) and common analytical parameters (wet gluten and protein contents, Zeleny test value, falling number) together with the solvent retention capacity (SRC) method (AACC 56‐11). For the commercial wheat, the latter analytical procedure (originally designed for flour quality analysis) was verified also for grain wholemeal. Within the mentioned sample group, anova revealed the strongest effect of the harvest year, both for milling and for technological parameters. For the SRC profiles, the effect of the sample form used dominated the crop year influence. The grain SRCs were correlated with the milling traits foursome, while an agreement between the flour SRC profiles and technological quality data was not so tight. However, the flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P < 0.05), and the protein quality as Zeleny value with the flour water SRC (r = 0.24, P < 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by nonlinear Spearman correlation (R = −0.26, P < 0.05).