WHEAT RESEARCH

Press, Volume LXV, Issue 19610, 4 May 1929, Page 14

WHEAT RESEARCH

PROTEIN TESTS BEGUN. IMPORTANCE FOR BAKING. The protein testing plant at the Wheat Eesearch Institute is now in working order and samples are being examined. The protein content of a flour, explained Mr West, who is in charge of the work, was important because it gave the best indication of the baking qualities of wheat that they had outside the actual baking test. The reason was that wheat and rye were different from other cereals and were the best for baking because their high protein content aided in the formation of cellules which retained the gas from the yeast and expanded under the influence of heat to make a light and palatable food. The protein or gluten improved the digestibility of the loaf; it distended and separated the starch particles, which became gelatinised and so, therefore, digestible. A loaf made from a low protein wheat was indigestible, because the statch from such a wheat did not gelatinise sufficiently. The difference in protein content in low protein wheat was more important than in the richer grades. The difference between a wheat containing 9 per cent, of protein and one containing 10 per cent, was greater from the baker's point of view than that between a wheat of 15 per cent, and one of 16 per cent. On the other hand there could be too much protein in the wheat and in some Canadian wheat they had found too much gluten. The dough became rubbery and tough and the loaf was small. In New Zealand, said Mr West, he had found some wheats as high as 14 per cent., but most were about 9} per cent. A few isolated areas produced wheat from 12 to 12§ per cent. Velvet wheat was usually rather higher than the rest and the wheat from Hakataramea was specially good. The amount of protein did not influence the percentage of flour but it was more desired by the bakers, as a high protein wheat would stand all kinds of abuse in the way of delay in baking. About twenty cases of chemicals are being unloaded at present for the Institute and one of the ovens is on board the karamea which is unloading at present. The others should arrive shortly from New York.