Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Correlating Multiple Grain Measurements to Grain Quality

Authors
item Dowell, Floyd
item Maghirang, Elizabeth
item Xie, F - KANSAS STATE UNIV
item Chung, Okkyung

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 28, 2004
Publication Date: September 19, 2004
Citation: Dowell, F.E., Maghirang, E.B., Xie, F., Chung, O.K. 2004. Correlating multiple grain measurements to grain quality. Abstract No. 124 of the 89th Annual Meeting of the AACC.

Technical Abstract: The Grain Inspection, Packers and Stockyards Adminstration (GIPSA) and the Agricultural Research Service (ARS) are conducting a collaborative study to identify quantitative and qualitative tests that predict end-use traits and functionality. We measured about 80 different traits on 100 hard red winter (HRW) wheat and 100 hard red spring (HRS) wheat samples selected to represent the quality range expected in the US. The traits measured include traditional grading factors in addition to those that measure milling, dough mixing, and baking traits. Correlation analysis of HRW quality parameters indicated that rapid tests such as protein content by NIR had a high correlation to flour water absorption (0.96), mixograph water absorption (0.96), loaf volume (0.91), farinograph absorption (0.7), kernel dimensional measurements (~-0.7), and alveograph measurements (0.7-0.85). Test weight had little meaningful correlation to any parameters except to kernel dimensional characteristics (~0.6). Kernel damage as measured during grading had no correlation to any parameters, with all correlations being <0.4. Flour yield and ash content were not well correlated to any measurements. Additional results include how combining multiple measurements improve prediction of end-use traits. This study will define how well current rapid measurement technology can predict end-use traits, and identify where improvements in rapid prediction technology may be needed.

Last Modified: 11/1/2014
Footer Content Back to Top of Page