Application of the Multilayered Film Dry Chemistry System for Rapid Quality Assessment of Wheat Grains as an Alternative to the Determination of the Maximum Viscosity of Amylograph

We examined the possibility to estimate the maximum viscosity (MV) of wheat flour by a multilayered film dry chemistry system. The trial slide was developed for the detection of α-amylase activity of wheat flour by using 4-Nitrophenyl -α'-D-maltoheptaoside-4, 6-o-ethylidene (EPS) as a substrate. The MV, falling number, and α-amylase activity were measured in various flours and whole wheat flour prepared by mixing grains of germinated and ungerminated grains in Chihoku -komugi and Hokushin, which are the main varieties in Hokkaido. There were significant correlations between the log of α-amylase activity and the log of MV, falling number value in flour and whole wheat flour, the MV and falling number value of flour and whole wheat flour in both varieties decreased when a -amylase activity increased. Therefore these results indicated that the multilayered film dry chemistry system can estimate the MV of wheat. To examine an application of a dry chemistry system for the practical evaluation of wheat, the falling number value and α-amylase activity of whole wheat flour in Hokushin collected at harvest-ripeness in fields were measured. The a -amylase activity in whole wheat flour also correlated with the falling number value (r= -O.672). The 310mU/g in α-amylase activity was equivalent to falling number 300 sec. These results indicate that the multilayered film dry chemistry system can be used as a useful method for the selection of wheat with low α-amylase activity and a high falling number value in field conditions.