FURTHER EVALUATION OF THE FLOUR SWELLING VOLUME TEST FOR IDENTIFYING WHEATS POTENTIALLY SUITABLE FOR JAPANESE NOODLES

The aim of this study was to further evaluate the flour swelling volume test [Crosbie, J. Cereal Sci. 13 (1991) 145-150] for rapidly identifying wheat breeding lines with grain quality potential for manufacturing white Japanese noodles. Certain improvements to the test are described, which improve the ease of measurement and increase sample throughput. The test was applied to flour milled to 60% extraction on a Buhler mill, flour from a Quadrumat Junior micromill and to wholemeal flour, using the grain of 16 cultivars grown at two locations in Western Australia. The swelling volume of each type of flour was significantly (P < 0·01) correlated with total texture score and its components, namely balance of softness and hardness, elasticity and smoothness. Although some indication of non-linearity in these relationships is apparent, the test can clearly distinguish between high- and low-quality samples. The test is simple, rapid, safe and inexpensive, and is ideal for identifying those early generation lines in a wheat breeding programme that have potential for manufacturing white Japanese noodles. Used in its simplest form, test samples are rated in comparison with a reference cultivar, on the basis of a quick inspection of gel height. © 1992, Academic Press Limited. All rights reserved.