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Kernel Color and Shape as Guides to Potential Flour Performance in Wheat Marketing 1
Author(s) -
Barmore Mark A.,
Bequette Robert K.
Publication year - 1968
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1968.00021962006000020024x
Subject(s) - endosperm , leavening agent , mathematics , bran , food science , wheat flour , glutenin , agronomy , kernel (algebra) , biology , botany , fermentation , raw material , combinatorics , ecology , biochemistry , protein subunit , gene
A 16‐year summary of flour quality data for important Pacific Northwest wheat varieties is used to illustrate that primary responsibility for maintaining an orderly wheat marketing system rests with plant breeders and associated cereal technologists. The exact rate at which flour strength increases as protein content increases is an inherent varietal property which influences the suitability of hard‐endosperm wheat flours for yeast‐leavened products, and of soft‐endosperm flours for chemically leavened baked goods. The U. S. Grain Standards group varieties having visibly similar identifying kernel characters into classes (or subclasses) which represent inherent differences in flour properties and use potential. Subclasses (except White Club and Western White) are based on kernel vitreousness as an estimate of protein content, which is in turn an estimate of flour strength. The grading and marketing problems created by a hard‐endosperm bread wheat variety with a white bran coat suggest that until a quick quality test is developed, varietal quality should be defined as: “the suitability for the end‐use normally associated with the market class (or White Wheat subclass) in which a variety is automatically placed because of kernel color and shape”.