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Single-Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality1

January 1998 Volume 75 Number 1
Pages 156 — 161
J. B. Ohm , 2 O. K. Chung , 2 , 3 and C. W. Deyoe 2

Cooperative investigations, U. S. Department of Agriculture, Agricultural Research Service, and the Department of Grain Science and Industry, Kansas State University. Contribution No. 97-344-J, from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. Mention of firm names or trade product does not constitute endorsement by the U. S. Department of Agriculture over others not mentioned. Graduate Research Assistant and Professors, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Supervisory Research Chemist, USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Corresponding author. Phone: 785/776-2703. Fax: 785/776-2792. E-mail: okchung@usgmrl.ksu.edu


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1998.75.1.156
Accepted October 30, 1997.
ABSTRACT

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.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1998.