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

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. (c) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.