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Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality
Author(s) -
Ohm J. B.,
Chung O. K.,
Deyoe C. W.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.1.156
Subject(s) - chemistry , kernel (algebra) , food science , test weight , winter wheat , cultivar , mathematics , zoology , mineralogy , botany , agronomy , combinatorics , biology
To investigate relationships of wheat single kernel (SK) characteristics with end‐use properties, we used 12 hard winter wheat cultivars harvested at six regions in Kansas in 1993. Significant positive correlations occurred among wheat hardness parameters including near‐infrared reflectance hardness score, SK hardness index (SK‐HI), and SK peak force (SK‐PF) obtained by the Single Kernel Characterization System (SKCS). The SKCS characteristics also were significantly correlated to conventional wheat quality parameters such as test weight, kernel density, and kernel sizing. Flour yields were significantly correlated with SK‐PF, SK‐HI, and SK weight (SK‐WT), suggesting the usefulness of SKCS in evaluating milling quality. The negative correlation of milling score with the standard deviation of SK‐HI and SK‐PF indicated that uniformity of SK hardness is desirable for good milling performance. However, bread loaf volumes had significant negative correlations with SK diameter and SK‐WT, mainly due to the inverse relationship between wheat protein contents and kernel weights or sizes. Loaf volume regression values, the changes in loaf volumes per one percentage point of flour protein, also had significant negative correlations with SK‐HI, SK‐PF, and SK‐WT.