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Article: Reports summarize cereal chemistry research from Department of Agriculture.
- Article from:
- Chemicals & Chemistry
- Article date:
- November 13, 2009
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"wA modified extensigraph method reduced sample quantity to 100 g from 300 g and testing time by half with easy dough preparation compared to the AACC standard extensigraph method, which challenges wheat breeding programs where the sample size is small and evaluations of large numbers of samples are demanded. Correlation coefficients (r) for 93 pairs of each of six extensigraph dough characteristics of 31 different tested wheat samples were r = 0.95 for resistance-to-extension, r = 0.80 for extensibility, r = 0.93 for ratio of resistance-to-extension to extensibility, r = 0.92 for ratio of maximum resistance-to-extension to extensibility, and r = 0.81 for area under the ...