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Variability of wheat and other cereal water extract viscosity. 2 – Range and causes of variation
Author(s) -
Grosjean François,
Maupetit Pierre,
Beaux Marie France
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199901)79:1<123::aid-jsfa203>3.0.co;2-e
Subject(s) - triticale , sorghum , agronomy , crop , sowing , irrigation , viscosity , poaceae , common wheat , biology , materials science , biochemistry , gene , composite material , chromosome
Water extract relative viscosity of 502 common wheat, 9 maize, 3 sorghum, 21 durum wheat, 36 triticale, 7 oat and 58 barley samples grown in France were measured. Water extract viscosity in wheat is higher than in maize and sorghum, slightly lower than in triticale and much lower than in most barleys. Variability of the relative viscosity for wheat extracts was mainly explained by varietal differences. The effect of the production location was less important and seemed to be partly explained by drought. Apart from irrigation, neither the differences in production methods (such as crop protection, nitrogen fertilization and date of sowing), nor sprouting nor storing had any effect on relative viscosity. © 1999 Society of Chemical Industry