Factors determining the optimum hardness of wheat

1978 ◽  
Vol 29 (6) ◽  
pp. 1117 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Particle Size ◽  
Protein Level ◽  
Hardness Test ◽  
Seasonal Effects ◽  
Grain Hardness ◽  
Best Estimate ◽  
Size Index

The maximum desirable grain hardness is related to protein level and to the end product. Three methods of measuring the hardness of wheat are considered, and their dependence on other grain characteristics is shown to vary according to cultivar. Particle size index provides the best estimate of starch damage, and pearling resistance the best discrimination between cultivars. The pattern of site and seasonal effects shown by one hardness test is different from that shown by another.

scholarly journals Potential of grain hardness of barley (Hordeum vulgare L.) as a selection trait in breeding programme

2007 ◽  
Vol 55 (2) ◽  
pp. 99-104 ◽  
Author(s):  
Karel Vejražka ◽  
Vratislav Psota ◽  
Jaroslava Ehrenbergerová ◽  
Natálie Březinová Belcredi ◽  
Radim Cerkal
Keyword(s):  
Particle Size ◽  
Hordeum Vulgare ◽  
Malting Quality ◽  
Kernel Hardness ◽  
Soluble Nitrogen ◽  
Quality Traits ◽  
Grain Hardness ◽  
Hordeum Vulgare L ◽  
Grain Milling ◽  
Size Index

The study presents the results of research on the use of barley caryopses hardness for prediction of the malting quality. Grain hardness was determined by three methods: Particle size index (PSI), hardness according to Brabender (BRA) and grain milling energy (GME). The correlations among methods for determining the kernel hardness were estimated as well among selected technological traits of barley and malt and kernel hardness. Significant correlations were found among PSI values and Final attenuation of laboratory wort from malt (0.73*) a Glycidic extract (0.70*). Values of kernel hardness measured by BRA significantly correlated with Final attenuation of laboratory wort from malt (–0.80*) and Soluble nitrogen of malt (0.64*). Grain milling energy values were statistically significant correlated with Nitrogen content in malt (0.64*). The preliminary results confirmed the possibility to use kernel hardness for prediction of some malting quality traits. Further studies will be done on larger number of samples.

Classification of Australian wheat varieties based on the granularity of their wholemeal

1961 ◽  
Vol 1 (1) ◽  
pp. 18 ◽  
Author(s):  
KJ Symes
Keyword(s):  
Particle Size ◽  
Environmental Factors ◽  
Moisture Content ◽  
Protein Level ◽  
The Other ◽  
Original Sample ◽  
Wheat Varieties ◽  
Size Index ◽  
Australian Wheat

A simple and accurate test for determining the granularity of wheat wholemeal is described. Ten grams of wheat are ground, sieved for five minutes and the amount passing through the sieve is expressed as a percentage of the original sample and recorded as the particle size index. Particle size index is shown to be a varietal character that divides Australian varieties into two distinct groups. As all typical hard varieties fall into one of these groups and all typical soft varieties into the other group, particle size index is suggested as the most satisfactory criterion for designating these categories. Variations in protein level and moisture content do influence the particle size index, without in any way invalidating the test. The effect of changes in these environmental factors, on particle size index, varies from variety to variety both in degree and direction.

scholarly journals Grain hardness in triticale: a physical and molecular evaluation

2020 ◽  
Vol 56 (No. 3) ◽  
pp. 102-110 ◽  
Author(s):  
Veronika Kselíková ◽  
Tomáš Vyhnánek ◽  
Pavel Hanáček ◽  
Petr Martinek
Keyword(s):  
Particle Size ◽  
Quality Trait ◽  
Grain Hardness ◽  
Allelic Variants ◽  
Starting Point ◽  
Size Index ◽  
New Varieties ◽  
Important Quality ◽  
Good Starting Point ◽  
Molecular Evaluation

Grain hardness is an important quality trait of cereals. In the present work, the particle size index (PSI) was used to assess the variability in grain hardness of thirteen triticale genotypes, three wheat genotypes and one rye genotype grown in two subsequent seasons. The PSI values of the triticale samples ranged between 7.7 to 19.2%, representing a medium hard to a very hard grain. Moreover, the sequencing of genes in the Hardness (Ha) locus revealed a limited genetic variability in the grain hardness genes, namely secaloindoline-a (Sina) and secaloindoline-b (Sinb). Two possible new allelic variants were identified, one for each of the secaloindoline genes. The existing variability in the grain hardness as well as polymorphisms in its candidate genes are a good starting point for efforts in breeding new varieties of triticale with improved grain hardness.

The inheritance of grain hardness in wheat as measured by the particle size index

1965 ◽  
Vol 16 (2) ◽  
pp. 113 ◽  
Author(s):  
KJ Symes
Keyword(s):  
Particle Size ◽  
Major Gene ◽  
Soft Wheat ◽  
Grain Hardness ◽  
Modifying Genes ◽  
Hard Wheat ◽  
Wheat Improvement ◽  
Size Index ◽  
Donor Parent ◽  
The Difference

The difference in particle size index between a hard wheat (Falcon) and a soft wheat (Heron) is shown to be due to a single major gene. Tests of F2 populations of seven other crosses between hard and soft wheats indicate that this is not uncommon. The existence of minor genes which modify the action of the major gene in determining the hardness or softness of wheat grain is also demonstrated. In at least one case (Spica) a different level of hardness appears to be due to a different major gene from that found in Falcon and not to modifying genes. The conversion of a hard wheat to a soft wheat or vice versa can be achieved by backcrossing. The grain hardness of the new wheat will be influenced both by the hardness of the donor parent and by the degree to which modifying genes are carried over. This demonstration of the simple inheritance of grain hardness as measured by particle size index is of significance to wheat improvement programmes.

Identification of Australian wheat cultivars by laboratory procedures: examination of pure samples of grain

1974 ◽  
Vol 14 (71) ◽  
pp. 796 ◽  
Author(s):  
CW Wrigley ◽  
KW Shepherd
Keyword(s):  
Gel Electrophoresis ◽  
Starch Gel Electrophoresis ◽  
Wheat Cultivars ◽  
Grain Hardness ◽  
Additional Information ◽  
Size Index ◽  
Starch Gel ◽  
Australian Wheat ◽  
Laboratory Procedures ◽  
Single Grain

Three laboratory procedures have been examined for the identification of about fifty wheat cultivars currently grown in Australia. The most discriminating of these methods is starch gel electrophoresis of gliadin proteins extracted from a single grain or from meal. This procedure is capable of identifying many of the cultivars directly. However, in some cases identification is complicated by the observation of more than one biotype for a cultivar on the basis of this test. By comparison, a larger number of grains can be examined by the qualitative phenol test but it is less discriminating. Additional information is provided by applying the test to glumes. Thirdly, quantitative assessment of grain hardness, measuring either particle size index or pearling resistance, gives a division of cultivars into about five groups. Specific results are listed for all methods so that the most suitable procedure can be chosen for distinguishing a particular group of cultivars.

Effect of the Algal Length/Aperture Length Ratio on Coulter Analyses of Lake Seston

1981 ◽  
Vol 38 (8) ◽  
pp. 912-916 ◽  
Author(s):  
H. A. Vanderploeg
Keyword(s):  
Particle Size ◽  
Particle Size Analysis ◽  
Coulter Counter ◽  
Length Ratio ◽  
Size Analysis ◽  
Size Spectrum ◽  
Major Difficulty ◽  
Best Estimate ◽  
Continuous Particle

Experiments on sizing seston and nylon rods in Coulter apertures of different sizes showed that a major difficulty in obtaining a continuous particle-size spectrum for lake seston is the presence of long, thin algae which are significantly undersized unless their lengths are shorter than aperture length. These fibers affect not only the choice of the largest aperture tube required but also the combination of aperture tubes necessary to obtain a continuous particle-size spectrum. Methods are given for selecting aperture tubes and blending the data obtained from them to give a best estimate of the continuous particle-size spectrum.Key words: Coulter counter, multitube technique, lake seston, particle-size analysis, aperture tube selection

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

Sign in / Sign up

Export Citation Format

Share Document