Studies on the Farinograph Test and Crude Protein Content of Wheat Flour

Six kinds of wheat flour were used for the assessments of the content of crude protein and the valorimeter value of Farinograph. Results obtained from these assessments are as follows. 1. In the case of common wheat varieties, a great differences are understood between Korean wheat and American wheat. The content of crude protein is negatively correlated to the valorimeter value in Korean wheat variefies, but there is a proportional tendency in American wheat varieties. 2. In the case of American wheat varieties, distinct differences are recognized between common wheat and durum wheat. The content of crude protein is directly correlated to the valorimeter value in common wheat varieties, but there is no proportional tendency in durum wheat.