Studies on Grain and Flour Quality of Wheat in the Tohoku District : 2. Effect of grain size on wheat quality

Japanese Journal of Crop Science

Seiji ITO¹  Tsuguhiro HOSHINO¹  Yoshinori TANIGUCHI¹  Akiko SATO¹ 

关键词: Brabender;    コムギ;    Grain size;    コユキコムギ;    Koyukikomugi;    製粉性;    Milling;    品質;    Quality;    ブラベンダー特性;    Wheat;    粒大;   

DOI  :  10.1626/jcs.63.21

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The relationships between grain size and quality in wheat were investigated with Koyukikomugi from 1989 to 1991. In 1990/1991 experiment, Koyukikomugi was harvested at maturity by combine, and grains were dried in a layer type dryer until about 11% moisture content was achieved. The grain samples were separated into nine size classes using a sieve every 0.2 mm for seed size from above 3.0 mm to below 1.6 mm in diameter. The grains and 60% extraction flour by Buhler experimental mill in each grain size were analyzed for crude protein and ash content. The dough characteristics were assessed using Brabender machines. The 1, 000 grain weight was increased with an increase in seed size, while the crude protin content of grain and 60% flour in 1990/1991 were constant. The ash content was the highest in 2.4 mm-sized seeds in the 1989/1990 and in 2.6 mm-sized seeds in 1990/ 1991. The milling yield was increased with an increase in seed size and the differences among seed sizes were statistically significant at the 1% level. The values of the whiteness (R455) and brightness (R554) of flour color were higher in the flour made from larger grain, but the values of the grain with yellowish pigmentation (log R554/R455) were the inversely related to them. The farinogram characteristics and amirogram MV showed no significant differences among seed sizes. The area and resistance (R) of extensogram characteristics had also statistically significant differences, while the differences in extensibility (E) and R/E were not significant among seed sizes. It is concluded that the grains with larger seed size were superior with regard to flour yield and flour color but were slightly inferior with regard to Bartender characteristics.

【 授权许可】

Unknown