Flour quality and kernel hardness connection in winter wheat

Abstract

Abstract Kernel hardness is controlled by friabilin protein and it depends on the relation between protein matrix and starch granules. Friabilin is present in high concentration in soft grain varieties and in low concentration in hard grain varieties. The high gluten, hard wheat our generally contains about 12.0–13.0% crude protein under Mid-European conditions. The relationship between wheat protein content and kernel texture is usually positive and kernel texture influences the power consumption during milling. Hard-textured wheat grains require more grinding energy than soft-textured grains. The aim of our research was to determine the possible relationship between kernel hardness and various other parameters of the our (dough visco-elastic characteristics, wet gluten, water absorption, our recovery, alveograph). We used Perten SKCS 4100 to determine the kernel hardness, while the Perten 3303 mill was used to establish Particle Size Index (PSI). Registered and widely used Hungarian wheat varieties (7 of HRWW and 4 of SRWW) were applied in the study. Twin correlations were used to determine the relationship among the various traits. According to the results, there is a very strong correlation between milling energy and kernel hardness (r = 0:99): The correlation between hardness index and the examined our parameters was also significant (r = 0:81–0:87). We found strong correlation between the milling energy and water absorption (r = 0:88) of our. The associations found in this study will help the better understanding of the technological aspects concerning wheat grain and our quality.