Variations in the protein content of wheat and its influence on the sedimentation value and the baking quality

The value of the Zeleny test as an indirect determination method of the baking quality of wheat has been assessed by studying the correlation of the results of this method as compared to the direct methods of determination. A number of wheat varieties of different baking quality was involved in the investigations.In addition the influence of differences in protein content of the grains on the baking quality of these varieties was studied. This influence has appeared to be not the same for all the varieties tested.In some cases there is also a difference between the reaction of the Zeleny test and the reaction of the baking test on changes in the protein content.