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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #163009
Title: QUALITY PARAMETERS OF FOUR WHEAT FRACTIONS SINGULATED AND SORTED BASED ON KERNEL HARDNESS

Author
item Chung, Okkyung
item Maghirang, Elizabeth
item PARK, SEOK-HO - KANSAS STATE UNIV
item Caley, Margo
item Dowell, Floyd
item Seabourn, Bradford

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/16/2004
Publication Date: 9/19/2004
Citation: Chung, O.K., Maghirang, E.B., Park, S., Caley, M.S., Dowell, F.E., Seabourn, B.W. 2004. Quality parameters of four wheat fractions singulated and sorted based on kernel hardness. Abstract No. 417 in: 2004 AACC Annual Meeting Program Book. p.167. Meeting Abstract.

Interpretive Summary:

Technical Abstract: Two pure hard winter wheat (HWW) lines, NE98471 and NI98439, harvested in 2002 and entered into the HWW Quality Council Testing in 2003, were graded as "Mixed Wheat" by the FGIS classification, using a SKCS 4100. We investigated if there were differences in wheat and flour quality parameters among the fractions with different single kernel hardness index (SK-HI) of the same HWW lines. Each bulk of two lines was singulated and sorted into 4 fractions by a Perten SK-NIR Sorter. The average SK-HI was 47 for NE98471 (L1) and the sorted fractions (f1, f2, f3, and f4) showed the average SK-HI of 41, 46, 50, and 53, respectively. The average SK-HI was 46 for NI98439 (L2) and the HI values were 34, 40, 46, and 53, respectively, for f1 to f4. The L2-f1 and f2 were classified as "soft wheat". Wheat physical parameters, including micro-test weight (TW), SK-weight (WT), SK-size (SZ), and micro-milling yield decreased in the sorted fraction with increasing SK-HI. However, wheat chemical parameters, including protein (PC) and ash contents (AC), increased in the fractions with increasing HI. Accordingly, the flour PC and AC increased. Both mixograph and micro-bake (10-g flour) water absorptions and mix times, as well as bread volumes, increased with increasing SK-HI in sorted fractions. The trends were more pronounced with L2 fractions than with L1 fractions.