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Variation in Minnesota HRS Wheats: Bran Content
Author(s) -
Peterson D.,
Fulcher R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11360.x
Subject(s) - bran , coefficient of variation , extraction (chemistry) , food science , chemistry , linear relationship , zoology , mathematics , chromatography , biology , raw material , statistics , organic chemistry
Bran content in both wheat‐meal and flour was measured using an automated fluorescence microscopic imaging instrument, and correlated with milling extraction, ash content, and test weight values. Quantitative image analysis of the kernel bran content revealed differences in the linear response and slope, when plotted against test weight for common Minnesota HRS wheat varieties or a correlation coefficient of‐0.818 for all HRS wheat samples (sample number = 65, p = 0.01). Whole‐wheat bran and ash values also correlated significantly (p = 0.01) with the percent milling extraction (‐0.927 and ‐0.687, respectively). The flour bran content was not significantly correlated with flour ash content (0.202).