OBJECTIVE GRADING AND END-USE PROPERTY ASSESSMENT OF SINGLE KERNELS AND BULK GRAIN SAMPLES
Location: Engineering and Wind Erosion Research Unit
Title: RAPID METHODS FOR PREDICTING GRAIN, FLOUR, AND END-USE QUALITY
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 5, 2005
Publication Date: July 5, 2005
Citation: Dowell, F.E., Chung, O.K., Pierce, R., Maghirang, E.B. 2005. Rapid methods for predicting grain, flour, and end-use quality. Meeting Abstract. Presented at the ICC Jubilee Conference, July 3-6, 2005. Vienna, Austria.
Eight quality variables that can be measured rapidly were chosen for predicting various breadmaking quality parameters (bake water absorption, bake mix time, proof height, loaf weight, crumb score, and loaf volume, and loaf volume regression) of hard red winter (HRW) and hard red spring (HRS) wheat samples. The variables used in the predictions were: test weight; average hardness, weight, length, and diameter as measured by the SKCS 4100; and protein content, mixograph water absorption, and average total wet gluten as measured by near-infrared spectroscopy. Based on the eight-variable model obtained separately for HRW and HRS wheat, loaf volume and loaf specific volume can be predicted with a model R2 greater than 0.80; bake water absorption, bake mix time, and proof height with R2 ranging from 0.58 to 0.78; loaf weight, crumb score and loaf volume regression can be predicted only with R2 ranging from 0.27 to 0.39. For loaf volume and loaf specific volume, which has the highest potential of being predicted using rapid measurement techniques, the single highest partial R2 that accounted for 98% of the model R2 of both HRW and HRS wheat was flour protein content. Additionally, flour protein content was a significant variable for predicting bake mix time, loaf weight, and loaf volume regression for HRW wheat and bake water absorption and bake mix time for HRS wheat.