Feb. 17, 1923 
Correlations Between Wheat and Flour 
533 
GlylADIN AND PROTEIN CONTENT IN THE WHEAT 
Gliadin, both its absolute amount in the flour and in the form of the 
gliadin number (ratio of gliadin to glutenin) has by some chemists been 
regarded as the determining factor of strength of the wheat flour. The 
degree of its association with the crude protein content of wheat should, 
therefore, be a matter of interest in the study of the chemical relation¬ 
ships in wheat. 
Table V .—Correlation between gliadin and protein content in North Dakota spring 
wheats of commercial varieties 
Table VI .—Correlation coefficients for gliadin and protein in wheat 
Band of wheat. 
Number of 
samples. 
Coefficient of correla¬ 
tion. 
Commercial varieties: 
North Dakota spring wheats. 
113 
37 
40 
26 
O. 7863 ±0. 0243 
. 8508 ;fc . 0306 
. 9244db . 0160 
. 9295± . 0181 
Kansas winter wheats. 
Ohio winter wheats. 
Pure strains: 
North Dakota spring wheats. 
The data in Tables V and VI show a very close correlation between 
gliadin and crude protein in wheat. The correlation coefficients range 
from 0.7863 ±0.0243 for the North Dakota commercial varieties of 
spring wheat to 0.9295 ±0.0181 for the North Dakota pure strains of 
spring wheat. 
The characters so far discussed are all component parts of the crude 
protein of wheat, and their mutual relationship is to be a priori assumed. 
It is of interest, however, to note the intensity of this relationship as 
given by the correlation coefficients. 
