Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Morgan, B. C.; Dexter, J. E.; Preston, K. R.

doi:10.1094/cchem.2000.77.3.286

Cited by 24 publications

(17 citation statements)

References 17 publications

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“…There were also significant relationships between these physical properties in Korean wheats. Those results are in good agreement with previous results (Bettege and Morris 2000, Morgan et al 2000, Martin et al 2001, Nagamine et al 2003, Zhang et al 2005, Chen et al 2007. Therefore, grain characteristics, especially hardness index of grain, could have influence on the milling performance and physical properties of Korean wheat flours.…”

Section: Discussionsupporting

confidence: 92%

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

et al. 2010

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Puroindoline genotypes, grain characteristics, physico-chemical properties of flour and end-use qualities of Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes and to provide on those characteristics. Nine Korean wheat cultivars carried Pina-D1a/Pinb-D1a, fourteen had Pina-D1a/ Pinb-D1b, and three had Pina-D1b/Pinb-D1a. Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1b genotypes showed significantly higher 1000-kernel weight and hardness index in grain characteristics, higher flour yield, average particle size, ash and protein content, SDS-sedimentation volume, water absorption and mixing time of mixograph, thickness of noodle dough sheet and lower values in lightness of flour and cookie diameter than Pina-D1a/Pinb-D1a genotype. The Pina-D1b/Pinb-D1a genotype showed significantly higher damaged starch content and water retention capacity than other genotypes. Hardness index of grain was positively correlated with flour yield and average particle size of flour. Those parameters were positively correlated with damaged starch, water retention capacity, SDS-sedimentation volume and water absorption of mixograph, and negatively correlated with lightness of wheat flour. In end-use qualities, thickness and lightness of noodle dough sheet and cookie diameter were correlated with hardness index, milling performances and physical properties. However, bread volume and texture of cooked noodles were not influenced by milling performances and physical properties.

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Section: Discussionsupporting

confidence: 92%

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

et al. 2010

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“…Water absorption of flour increases with increasing wheat kernel thickness, which agrees with the results of Morgan et al (2000), and it increases with decreasing specific density. Water absorption of wheat flour for unfractionated soft wheat and fractionated soft wheat with the several different kernel thicknesses is correspondingly lower than that for unfractionated hard wheat and fractionated hard wheat with different kernel thicknesses.…”

Section: Rheological Properties Of Doughssupporting

confidence: 88%

“…Morgan et al (2000) reported that "in general, as kernel size declines, flour yield and flour refinement (ash and color) are adversely affected". Morgan et al (2000) observed highly significant positive relationships between kernel size and farinograph and baking water absorption. Morgan et al (2000) observed highly significant positive relationships between kernel size and farinograph and baking water absorption.…”

mentioning

confidence: 99%

Physicochemical Properties of Wheat Fractionated by Wheat Kernel Thickness and Separated by Kernel Specific Density

Yinian

Wang

Xie³

et al. 2008

Cereal Chem

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Cereal Chem. 85(4):534-543Two wheat cultivars, soft white winter wheat Yang-mai 11 and hard white winter wheat Zheng-mai 9023, were fractionated by kernel thickness into five sections; the fractionated wheat grains in the 2.7-3.0 mm section were separated sequentially into three fractions according to kernel specific density. Physical properties of unfractionated, fractionated, and separated wheat grains and the physicochemical properties of processed wheat flour were determined. Test weight, relative density, and whiteness of flour in the middle kernel thicknesses were maximal and those properties decreased with increasing or decreasing kernel thickness; they also decreased with decreasing kernel specific density. Extensigraph properties showed the same results. Water absorption of flour and kernel hardness increased with increasing kernel thickness and decreasing kernel specific density. The farinograph properties also were related to kernel thickness and specific density. Pasting viscosity increased with increasing kernel thickness for sections from <2.5 mm to 3.0-3.2 mm, except that the >3.2 mm section was lowest; the kernels with the lightest specific density also were lowest. Thus, the quality of wheat grains with the greatest kernel thickness was not the best, and in fact may be the worst. The quality of wheat grains with small kernel thickness and light kernel specific density generally were worst. Most physicochemical properties of unfractionated and unseparated wheat grains were accurately predicted by the weighted-average of the different kernel thickness sections and different kernel specific density fractions, except relative density, falling number, dough development time, and pasting temperature.

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“…The milling and baking properties of smaller kernels were not found to be inferior to larger counterparts, but were equivalents. Aversely, Morgan et al [37] reported that "in general, as kernel size declines, flour yield and flour refinement (ash and color) are adversely affected", but agrees that small kernels were softer than large kernels.…”

Section: Axial Dimensionsmentioning

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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Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Cited by 24 publications

References 17 publications

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Physicochemical Properties of Wheat Fractionated by Wheat Kernel Thickness and Separated by Kernel Specific Density

Grading Factors of Wheat Kernels Based on Their Physical Properties

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