CHAPTER 3: Development, Structure, and Mechanical Properties of the Wheat Grain

Bechtel, Donald B.; Abécassis, Joël; Shewry, Peter R.; Evers, A. D.

doi:10.1094/9781891127557.003

Cited by 43 publications

(50 citation statements)

References 168 publications

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“…The average maximum temperature in June was inversely correlated with the sum of precipitation in June (Figure 3). Our results are in accordance with previous findings that the agronomic conditions (water and nitrogen availability), climatic factors (temperature and light intensity) during grain filling, and the drying intensity at maturity influence grain vitreousness (Parish and Halse, 1968;Bechtel et al, 2009;Edwards, 2010, Nair et al, 2010. In all tested locations, mean temperatures and precipitations in June were inversely related, respectively, in the second compared to the first season.…”

Section: Discussionsupporting

confidence: 92%

Effects of climatic factors on grain vitreousness stability and heritability in durum wheat

Branković

Dodig²,

Zorić³

et al. 2014

Turk J Agric For

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Modern durum wheat breeding programs are becoming more oriented toward creation of not only high-yield cultivars but also high quality, with good stability for the trait of interest. Vitreousness of grain is associated with semolina granulation, color, and protein content; it is regarded as one of the most important characteristics in the grading industry, affecting the commercial value of the commodity. A set of 15 winter and facultative durum wheat genotypes was tested for grain vitreousness across 6 environments for 2 consecutive years. Three-way analysis of variance showed that genotype, location, and year contributed 4.1%, 20.6%, and 42.2% to the total sum of squares, respectively. Interaction terms, including genotype, contributed 6.1% to the total sum of squares, and location × year contributed 27.0%. Stability of grain vitreousness for the examined breeding lines and cultivars of durum wheat was shown by the site's regression. Broad-sense heritability of grain vitreousness was estimated to be 71%. Climatic variables were used for factorial regression modeling, and most of the interaction term for grain vitreousness was explained by mean temperatures in June (54.4%) and April (14.2%), and precipitation (14.4%) and sunshine hours (14.3%) in March. During the grain filling and grain ripening stages, the most influential climatic variables in explaining interaction were maximum temperature (43.4%), precipitation (30.9%), and sunshine hours (5.6%).

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Section: Discussionsupporting

confidence: 92%

Effects of climatic factors on grain vitreousness stability and heritability in durum wheat

Branković

Dodig²,

Zorić³

et al. 2014

Turk J Agric For

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“…Wheat kernel color depends on the species and other factors and is mainly dictated to chemical components presents in the ripe seed coat. Bechtel et al [17] mentioned that color of wheat caryopses varies from light buff or yellow to red-brown according to the absence or presence of red pigmentation in this layer. Wheat is commonly classed according to color as red or white.…”

Section: Colormentioning

confidence: 99%

“…It is important noted that the main influence is not the shape and size per se, but the degree of variation in these attributes within a sample [17]. Wheat kernel size, like most of the traits of biological interest and agricultural importance, is a complex character and is suggested to be quantitative in nature, although kernel size and shape have emerged as important breeding objectives [9].…”

Section: Roundnessmentioning

confidence: 99%

Grading Factors of Wheat Kernels Based on Their Physical Properties

Ponce-García¹,

Ramírez‐Wong²,

Aburto³

et al. 2017

Wheat Improvement, Management and Utilization

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Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.

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“…Knowledge of kernel parameters can help in improving milling yields (Edwards, 2010). Milling behavior is predicted on the basis of many factors (Bechtel et al, 2009). Small improvements in flour yield are possible by manipulation of these factors.…”

Section: Introductionmentioning

confidence: 99%

Single Kernel Characterization of Wheat Varieties in Relation to Milling Quality

Iqbal¹,

Pasha²,

Abrar³

et al. 2015

JGIASS

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Single kernel characterization system swiftly measures important physical characteristics of wheat grain and provides forecast for milling quality. Two wheat varieties were tested from SKCS for physical grain parameters. Wheat variety AS 2002 showed higher mean score for kernel weight (32.79mg/kernel), kernel diameter (2.77mm) and seed length (6.47mm) than Inqulab 91 (30.04mg/kernel, 2.65mm and 5.93mm repectively for kernel weight, diameter and length). Kernel density (1.61 mg/mm 3 ) and SKCS hardness index (85.65) was comparatively greater in Inqulab 91 than AS 2002 (1.54mg/mm 3 , 75.51, respectively). AS-2002 exhibited higher break (139.50g/kg), straight grade flour (681g/kg) yield and milling score (83.28) as compared to Inqulab 91 (107.50g/kg) break, (658.50g/Kg) SGF and (75.19) whereas reduction flour higher in Inqulab 91 (551g/kg) than AS 02 (541.50g/kg). Mean scores for moisture content, ash content, fat content, protein content, crude fiber and NFE ranged from 9.52 to 12.10, 0.84 to 1.14, 1.95 to 3.75%, 9.54 to 13.25%, 0.12 to 7.53% and 63.29 to 76.78% respectively in different milled fractions of both wheat varieties. Break flour yield showed significant correlation with physical grain characteristics like TKW (r=0.97), kernel diameter (r=0.99), milling score (r=0.99), seed length (r=1.00) and SKCS kernel weight (r=0.92) whereas SKCS hardness (r=-0.60) and kernel density (r=-0.54) were negatively associated with break flour. Wheat variety with greater TKW, SKCS KW, kernel diameter and seed length yield more break flour and higher milling score. However, such wheat variety had less SKCS hardness and kernel density.

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CHAPTER 3: Development, Structure, and Mechanical Properties of the Wheat Grain

Cited by 43 publications

References 168 publications

Effects of climatic factors on grain vitreousness stability and heritability in durum wheat

Effects of climatic factors on grain vitreousness stability and heritability in durum wheat

Grading Factors of Wheat Kernels Based on Their Physical Properties

Single Kernel Characterization of Wheat Varieties in Relation to Milling Quality

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