Pelshenke and Sedimentation Tests

These quick assays were devised to predict wheat functionality, and as a screening tool, especially for new hard wheat genotypes being developed by plant breeders. Results of these assays differ according to the amount of gluten and gluten strength. The most common are the Pelshenke and sedimentation tests. 

FIGURE 15.4 Experimental assays commonly employed to assess gluten properties of wheat flour, (a) Pelshenke test, (b) Zeleny test, (c) Glutomatic (courtesy of Guadalupe A. Lopez-Ahumada, DIPA, Universidad de Sonora, Mexico). 

30 min up to 100 to 175 min, whereas hard wheats take up to 400 min to disintegrate. The Pelshenke index is calculated by dividing the disintegration time by the protein content. 

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