Table: Correction of Analytical Values to 14.0% Moisture Basis

2009 ◽  
Author(s):  
AACC Technical
Keyword(s):  
Moisture Basis

VARIATION IN BREADMAKING QUALITY OF SYSTEMATIC CONTROLS IN A WHEAT BREEDING NURSERY AND ITS RELATIONSHIP TO PLANT BREEDING PROCEDURES

1969 ◽  
Vol 49 (1) ◽  
pp. 21-28 ◽  
Author(s):  
K. G. Briggs ◽  
W. Bushuk ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Wheat Breeding ◽  
Quality Data ◽  
Wheat Protein ◽  
Quality Test ◽  
Breadmaking Quality ◽  
Test Characteristics ◽  
Moisture Basis ◽  
Flour Yield ◽  
The University

In a spring wheat breeding nursery at the University of Manitoba in 1967, the wheat protein content of systematic control plots of Triticum aestivum cv. Manitou varied from 10.3% to 16.5% (at 13.5% moisture basis). The correlation between grain yield and protein content of these plots was 0.88 and significant at the 99% confidence level. Correlations calculated for control plots at specified distances apart indicate that for all breadmaking quality test characteristics except bushel weight and flour yield, contiguous plots are significantly more similar in quality than those further apart. The correlation between control plots 2.7 m (9 ft) apart is 0.84 (P = 0.05) for wheat protein percent and of similar order for those quality characteristics which are dependent on total protein. Areas of high and low quality "potential" can be identified in a wheat nursery by using quality data from controls at frequent intervals, and this information should be used by the breeder when assessing the single quality test of a breeding line from a given area of the nursery.

RAPID DETERMINATION OF MOISTURE IN GRAIN: III. CALIBRATION AND COMPARISON OF ELECTRICAL MOISTURE METERS WITH VACUUM OVEN FOR AMBER DURUM WHEAT, BARLEY AND OATS

1934 ◽  
Vol 11 (5) ◽  
pp. 547-563 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Rapid Determination ◽  
Limited Range ◽  
Oven Method ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat ◽  
Significant Difference ◽  
Moisture Basis ◽  
Limited Moisture

The previous study has been extended to include durum wheat, barley and oats. The hand-operated Tag-Heppenstall meter was found to be unsatisfactory with these grains, as they would not feed into the roller electrodes in a suitable manner. The Burton-Pitt gave erratic results with these grains and it was only possible to calibrate this meter over a limited moisture range, and even over this range it was more inaccurate than the other meters. Qualitatively the calibration curves for these three grains, in the Limbrick and motor Tag-Heppenstall, were similar to those previously obtained with hard red spring wheat. The actual resistance and the slope of the curves were, however, somewhat different for the different grains. The standard error of prediction shows that the motor-operated Tag-Heppenstall was the most accurate meter for use with durum wheat and barley, while the Limbrick was superior with oats. With the limited number of samples available it was impossible to detect any significant difference between the temperature coefficients, in any particular meter, of the different grains. When converted to a moisture basis the correction factors were practically the same as for hard red spring wheat.The results from the entire investigation show that the Brown-Duvel method is more accurate than the 130 °C. air oven method with all grains studied. The motor-operated Tag-Heppenstall meter is as accurate as the Brown-Duvel with hard red spring wheat, over the moisture range 11.0 to 17.0%, and is superior to the air oven method over this limited range. Otherwise the rapid analytical methods are more accurate than any of the moisture meters tested with any of the grains. The meters fall in the following order of decreasing accuracy over the moisture range 11.0 to 17.0%:–with hard red spring wheat; motor Tag-Heppenstall, Limbrick, hand Tag-Heppenstall, Burton-Pitt and Davies: with durum wheat and barley; motor Tag-Heppenstall, Limbrick and Burton-Pitt: and with oats; Limbrick, Burton-Pitt and motor Tag-Heppenstall. Where a meter is not mentioned no tests were made, the instrument having been omitted because it gave no promise of practical utility.

STARCH CONTENT OF WESTERN CANADIAN WHEAT: II. ITS ESTIMATION FROM PROTEIN CONTENT, AND SOME ESTIMATED DATA

1943 ◽  
Vol 21c (11) ◽  
pp. 323-331
Author(s):  
J. Ansel Anderson ◽  
William J. Eva
Keyword(s):  
Protein Content ◽  
Correlation Coefficient ◽  
Starch Content ◽  
Correlation Coefficients ◽  
Prediction Equation ◽  
Mean Value ◽  
The Past ◽  
Moisture Basis

Data for 180 samples representing 20 carlots of each of Grades 1 Northern, 3 Northern, and No. 5 wheat, inspected at Winnipeg, Edmonton, and Calgary, were used in a study of the relations between starch and protein content. It was demonstrated that all data for Grades 1 and 3 Northern could be legitimately pooled. The resulting correlation coefficient was −.918, and the prediction equation was: starch = 68.0 − 1.12 × protein (±0.76). The data for No. 5 wheat were heterogeneous, and yielded correlation coefficients of the order of −.7 which were too low for prediction purposes. By means of the above equation it is estimated that for the past 16 crops the average starch content of Western Canadian wheat has varied between 51.1 and 55.1%, with a mean value of 52.7% (13.5% moisture basis). Starch maps are shown representing the average for the 12 year period 1927 to 1938, and the crops of the two years, 1941 and 1942.

DIGESTIBILITY AND FEEDLOT STUDIES ON RAPESEED SCREENINGS FOR FEEDER LAMBS

1961 ◽  
Vol 41 (2) ◽  
pp. 230-235 ◽  
Author(s):  
J. M. Bell ◽  
J. H. Linton
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Dicalcium Phosphate ◽  
Cane Molasses ◽  
Oat Hulls ◽  
Cent Moisture ◽  
Moisture Basis ◽  
Pelleted Feed ◽  
Alfalfa Meal ◽  
Matter Basis

Screenings from combine-harvested rapeseed were ground and incorporated as 50 per cent of a pelleted feed containing 36.5 per cent ground oat hulls, 4 per cent dehydrated alfalfa meal, 7 per cent cane molasses, 0.5 per cent urea, 1.0 per cent dicalcium phosphate and 0.5 per cent salt. These pellets composed 0, 33, 67 and 100 per cent of the total concentrate allowance fed with hay to four lots of 20 feeder lambs during a 67-day test. The hay allowance was limited to 1.5 pound/head/day. Grain and pellets were full-fed twice daily. In a parallel digestibility study pellets were substituted for concentrate (mixed wheat, oats and barley) at the following levels: 0, 16.7, 33.3, 50 and 100 per cent and with the hay allowance held constant at 50 per cent of the ration.The pelleted mixture was found to contain 51 per cent T.D.N, and 10.6 per cent D.C.P. (dry matter basis) and when included as one-third of the concentrate fed, the lambs gained 0.47 pound/day. Increasing levels of screenings pellets beyond one-third of the concentrate portion of the ration resulted in decreasing gains proportional to the decline in percentage T.D.N. in the entire ration. Tests for isothiocyanate and thiooxazolidone revealed only traces of these toxic factors.Rapeseed screenings contain 8 to 11 per cent crude protein, about 57 per cent T.D.N. (10 per cent moisture basis), and appear to be satisfactory as an ingredient in ruminant rations.

when only limited sample sizes are available from the plant breeder. Some millers prefer batch-operated experimental mills such as the Allis-Chalmers or Ross Mill Stands because the milling procedure can be adjusted at each stage on the basis of a visual examination, the yields, and stock quality throughout the mill flow. When evaluating the results of experimental milling, two factors are usually considered: flour extraction (the percentage of the wheat recovered as flour) and flour ash. The lower the flour ash and the brighter the flour color, the more desirable the wheat for milling. The following two formulas are used to evaluate wheat milling quality from experimental milling data [40]: Milling rating = % extraction of straight grade flour — (ash x 100) FIGURE 5 The Brabender Quadrumat Junior laboratory mill. (Courtesy of C. W. Brabender Instruments Co., South Hacken-sack, NJ.) Milling value = % extraction of straight grade flour — Kent Jones flour color Higher milling ratings and milling values are preferred. The milling quality of different wheats can also be judged by comparing their cumulative ash curves [28]. Cumula-tive ash curves are constructed by arranging mill streams in ascending order of ash on a constant moisture basis and by plotting cumulative ash against cumulative extraction for each successive blend of millstreams. Wheats that ex-hibit the lowest initial flour ash and the slowest rate of ash increase with increasing flour extraction are preferred. The results of this comparison can be expressed in terms of a single numerical score, the curve index. A line is drawn from the 30% extraction point on the cumulative curve to the 70% extraction point (Fig. 6). The distance on the 50% extraction level from the curve to the drawn line, when measured at right angle to the line, is called depth, D. It is used in the calculation of the curve index: FIGURE 4 The Brabender Quadrumat Senior laboratory mill. (Courtesy of C. W. Brabender Instruments Co., South Hacken-Curve index = L — 2D sack, NJ.) where L is the length of the line between the 30% and 70%

2000 ◽  
pp. 531-536
Keyword(s):  
Visual Examination ◽  
Plant Breeder ◽  
Milling Quality ◽  
Stock Quality ◽  
Two Factors ◽  
Moisture Basis ◽  
Cumulative Curve ◽  
Flour Color ◽  
Curve Index

EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT

1980 ◽  
Vol 60 (2) ◽  
pp. 357-369 ◽  
Author(s):  
K. H. TIPPLES
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Spring Wheat ◽  
Starch Content ◽  
Dry Weight ◽  
Quality Data ◽  
Loaf Volume ◽  
Milling Quality ◽  
Maximum Test ◽  
Moisture Basis

Red spring wheat, grown in four separate years at a Manitoba location, was cut at various stages of maturity, allowed to dry in the ear, threshed and subjected to milling, analytical, rheological and baking tests in order to determine the effect of immaturity on end use quality. Moisture content in the ripening wheat fell steadily, from a level of 55–75% (depending on the year) around 10 days following anthesis to 15–25% around 40 days following anthesis. Patterns of changes in quality data were more closely related to moisture content at cutting than to number of days from anthesis. Maximum test weight and grade were usually obtained for wheat cut at a moisture content of 45% or lower, whereas maximum dry weight was not achieved unless kernel desiccation was allowed to continue to 30–35% moisture. Wheat protein content (13.5% moisture basis) reached a minimum at about 50% moisture (around 15–28 days following anthesis) then increased by 0.5–1.3 percentage units to its final value at full ripeness. Acceptable milling quality was achieved when wheat was allowed to ripen to about 47% moisture before cutting although a further slight improvement was noted with further ripening. Flour-damaged starch content tended to decrease steadily with increasing maturity and this resulted in a decrease in flour Farinograph water absorption with increasing maturity. Physical dough characteristics indicated an increase in gluten strength with increasing maturity as manifested by increases in dough development time and extensigram area. Loaf volume was at a normal level for the protein content for all but the most immature samples although crumb color, as flour color, was poor for samples cut above 47% moisture.

STARCH CONTENT OF WESTERN CANADIAN WHEAT

1943 ◽  
Vol 21c (5) ◽  
pp. 173-179 ◽  
Author(s):  
W. J. Eva ◽  
I. Levi ◽  
J. A. Anderson
Keyword(s):  
Standard Error ◽  
Analytical Method ◽  
Starch Content ◽  
Western Canada ◽  
Preceding Crop ◽  
Maximum Value ◽  
Moisture Basis ◽  
The Mean

Determinations of starch content have been made on 140 samples representing the principal grades of wheat passing through the larger inspection offices in Western Canada during the first five months of 1942–43 crop year and the whole of each of the three preceding crop years. The analytical method employed was Clendenning's modification of the Mannich–Lenz procedure, and the standard error of the mean of duplicate determinations was 0.17. The mean starch content for all samples was 52.5% on a 13.5% moisture basis (60.7%, dry basis); the maximum value was 56.2% and the minimum 48.2%. The Garnet grades and No. 5 wheat were high in starch content. Durum and Alberta winter wheats were also high in starch, particularly in 1942. Grades 1 to 4 Northern, which comprise the bulk of the wheat marketed in Western Canada, had an average starch content of 52.5%; but the starch levels for these grades at Edmonton were consistently higher at 53.5 to 54.5%.

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION II. MILLING AND BAKING QUALITY

1977 ◽  
Vol 57 (2) ◽  
pp. 337-350 ◽  
Author(s):  
K. H. TIPPLES ◽  
S. DUBETZ ◽  
G. N. IRVINE
Keyword(s):  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Fertilizer Application ◽  
Quality Data ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Study Results ◽  
Southern Alberta ◽  
Moisture Basis ◽  
Growing Conditions

Forty-one composites of a hard red spring wheat (Triticum aestivum L. cv. Neepawa), grown under irrigation in five fertilizer trials at four locations in Southern Alberta over a period of 3 yr, were subjected to milling, baking and allied tests. Very high protein content (e.g. over 17% on a 13.5% moisture basis) was associated in several instances with a marked weakening of physical dough characteristics and a deterioration in baking quality. Quality data from commercial railway carlots of Canadian red spring wheat were used to put the fertilizer study results into perspective and to show that although certain combinations of high nitrogen fertilizer application with location, cultivar and growing conditions may cause undesirable deterioration in baking quality, this is unlikely to cause problems in cargo quantities of wheat.

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