Abstract
The sodium dodecyl sulfate (SDS) sedimentation test was assessed as a screening procedure for durum wheat gluten strength. Thirty durum wheat lines possessing a wide range in gluten strength and spaghetti cooking quality were characterized for wheat protein, SDS-sedimentation value, micromixograph development time, and spaghetti cooking quality at optimum time and after overcooking for 10 min. A statistical analysis revealed that mixograph development time and the SDS-sedimentation test were both able to account satisfactorily for variations in gluten strength. However, SDS-sedimentation test was able to differentiate over a narrower range. The SDS-sedimentation test and wheat protein together accounted for over 40% of the variability in cooking quality at opimum time and after overcooking. These data suggest that screening tests based on the SDS-sedimentation test and wheat protein would be adequate for comparing durum wheats for gluten strength and spaghetti cooking quality.
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