Gluten index variations in commercial Swedish wheat samples.
Perten H. | Bondesson K. | Mjorndal A.
The gluten index method for measuring wheat gluten content and quality characteristics (weak or strong) is a new method that also permits the separation of gluten from whole wheat meal. Reproducibility of the method was studied using a total of 1,368 test results from 38 samples representing nine cultivars from the 1990 Swedish wheat harvest. Correlation between gluten content and protein in meal was r = 0.98; between gluten index and gluten content in meal, r = -0.18; between gluten content in meal and gluten content in the corresponding flour, r = 0.97; and between gluten index in meal and in the corresponding flour, r = 0.97. Furthermore, results show that the gluten index may vary considerably within the same cultivar. The strong correlation between gluten index for meal and the corresponding flour should permit the prediction of flour gluten index from that of the whole wheat meal. The method could thus be useful for rapid segregation of wheat quality at the silo intake point.
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