Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain

Osborne, B. G., Henry, R. J. and Southan, M. D. (2007) Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain. Journal of Cereal Science, 45 2: 122-127.


Author Osborne, B. G.
Henry, R. J.
Southan, M. D.
Title Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain
Journal name Journal of Cereal Science  (ERA 2012 Listed)    (ERA 2010 Rank A)   Check publisher's open access policy
Publication date 2007-03
Sub-type Article
DOI 10.1016/j.jcs.2006.07.005
Volume number 45
Issue number 2
ISSN 0733-5210
1095-9963
Start page 122
End page 127
Total pages 6
Place of publication London, England, U.K.
Publisher Academic Press
Language eng
Formatted abstract The single-kernel characterisation system (SKCS) 4100 instrument has previously been shown to provide in situ measurements of the rheological properties of the bran and endosperm layers of wheat, otherwise only possible following their isolation by dissection or machining. The current study has confirmed that endosperm maximum stress (endosperm strength (ES) as measured using the SKCS 4100 correlates highly (r = 0.898) with compressive strength (maximum stress, σmax) measurements performed on specimens of endosperm tissues of known dimensions, isolated from different subsamples of the same bulk wheat samples. This provides a means of scaling the stress axis of the crush-response profile plots to the Instron scale (MPa) so that the SKCS endosperm stress/strain curves for hard wheat, soft wheat and durum can be compared with Instron results presented in the literature. In addition, a simple method for the measurement of ES and stiffness, using the SKCS 4100, has been developed. The method has been shown to rank wheat samples according to their performance when processed on a 650 kg/h pilot mill. The criterion against which the SKCS-derived rankings were compared was the Milling Quality Index, which uses both the percentage flour extraction and Branscan speck count measurements. © 2006 Elsevier Ltd. All rights reserved.
Keyword Genomics
Milling Quality
Grain rheology
Wheat
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article
Collections: Queensland Alliance for Agriculture and Food Innovation
ERA 2012 Admin Only
 
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