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Cereal Chem 66:471-477   |  VIEW ARTICLE

Differentiation of Wheat Based on Fluorescence, Hardness, and Protein.

D. W. Irving, R. G. Fulcher, M. M. Bean, and R. M. Saunders. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Fluorescence intensity, hardness, and protein data on whole wheat flours were analyzed using a discriminant function to classify wheats. Six classes and subclasses of wheat were represented in a set of 77 samples. When red wheats and durum were considered, a high correlation (r = -0.907) between hardness and fluorescence was obtained; however, when white wheats were included, the correlation dropped (r = -0.05). Discriminant analysis allowed separation of wheat into proper classes for 100% of durum, hard red spring, club, soft red winter, and soft white winter wheats; and for 94% of hard red winter wheat.

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