Zeleny 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,... 

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). 

In order to determine the efficiency of the surface production process, tests were carried out with sodium chloride and it was found that 90 J was required to produce 1 m2 of new surface. As the theoretical value of the surface energy of sodium chloride is only 0.08 J/m2, the efficiency of the process is about 0.1 per cent. Zeleny and Piret(18) have reported calorimetric studies on the crushing of glass and quartz. It was found that a fairly constant energy was required of 77 J/m2 of new surface created, compared with a surface-energy value of less than 5 J/m2. In some cases over 50 per cent of the energy supplied was used to produce plastic deformation of the steel crusher surfaces. 

Zeleny, Y. 1947. A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem. 24, 465 475. 

Zeleny, R., Ulberth, F, Gowik, P., Polzer, 1., van Ginkel, L. A., and Emons, H. 2006. Developing new reference materials for effective veterinary drug-residue testing in food-producing animals. Trends Anal. Chem. 25 927-936. 

The Zeleny (Zeleny 1947), sedimentation, and microsedimentation tests (AACC Methods 56-60,56-61A and 56-63) are based on a 5 min sedimentation volume of a fixed flour-water slurry stained with bromophenol and a weak acidic acetic-isopropanol solution (Figure 15.4). Samples containing high gluten yield higher sedimentation values. The values are also adjusted according to protein content. 

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

---