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Use of the Modified Pelshenke Test for Early Generation Wheat Quality Screening¹

The modified Pelshenke wheat (Triticum aestivum L. em Thell.) meal fermentation time test was evaluated as an early generation predictor of bread flour properties. Experiments were conducted comparing Pelshenke values, protein values, and mixograph properties. Comparisons were made between all three tests on 233 lines in 3 years, and on 140 paired observations between Pelshenke values on F₂ plants and protein and mixograph values on subsequent F₃ plant rows. Protein values did not correlate with any other measurements.

On the 233 lines on which all tests were conducted, the Pelshenke test was in complete agreement with mixograph measurements 75% of the time with respect to saving or discarding samples. Thirteen percent of the lines would have been saved by the Pelshenke test and discarded on mixograph, and 12% would have been discarded by the Pelshenke test and saved on the mixograph.

In the 140 paired observations between F₂ Pelshenke values and F₃ mixograph values, accurate predictions occurred in 72% of the cases. Seventeen percent of the cases would have been saved by the Pelshenke test and later discarded by the mixograph, while 11% would have been discarded by the Pelshenke but saved by the mixograph.

The Pelshenke test can be used with good reliability to screen for later performance on the mixograph.

Key Words: Modified Pelshenke test • Mixograph • Milling and baking • Protein

² Associate Professor of Agronomy (Crops) and Principal Research Technician, Colorado State University, respectively.

Received for publication June 19, 1971.