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AACC International Approved Methods -AACC Method 56-50.01. Pelshenke Test (Wheat-Meal Fermentation Time Test)

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-50.01
Pelshenke Test (Wheat-Meal Fermentation Time Test)

VIEW METHOD

Objective
This method is based on the capacity of a ball of yeasted dough to retain the gas produced during fermentation. The method provides an indication of gluten strength in wheat, i.e., the longer the gas retention (time elapsed for ball to disintegrate), the higher the gluten strength. It is used as a screening method in wheat breeding. See Ref. 7.