Pelshenke test

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). 

BEPT (b) Zeleny sedimentation test (c) Pelshenke test... 

Axford, D.W.E., McDermott, E.E., and Redman, D.G. 1979. Note on the sodium dodecyl sulfate test of breadmaking quality Comparison with Pelshenke and Zeleny tests. Cereal Chem. 56,... 

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. 

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