A SIMPLE WHEAT-FLOUR SWELLING TEST

Flour swelling tests have been widely used to assess the intercultivar differences in starch properties. This note describes a modified flou r swelling test which uses approximate to 30 mg of flour. It avoids th e use of a high-temperature water bath, and does not require a set of uniform and leak-proof tubes. The modified procedure offers a simpler and more rapid alternative to those previously reported, and provides a similar level of discrimination and precision. It is particularly su itable as a micro-scale early generation test for wheat flour swelling properties.