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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #341056

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Modeling of the endosperm crush response profile of hard red spring wheat using a single kernel characterization system

item Ohm, Jae-Bom
item Dykes, Linda
item ANDERSON, JAMES - University Of Minnesota
item GLOVER, KARL - South Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/6/2017
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: When a wheat endosperm is crushed the force profile shows viscoelastic response and the modulus of elasticity is an important parameter that might have substantial influence on wheat milling. An experiment was performed to model endosperm crush response profile (ECRP) and to determine the modulus of elasticity using the model. For these objectives, hard spring wheat genotypes that were grown at four locations in Minnesota and South Dakota were composited into high and low hardness groups and analyzed by the Single-Kernel Characterization System. Average ECRP (aECRP) of 300 kernels was fitted to a sinusoidal equation as a function of crushing data point. The individual kernel crush-response profiles were normalized to a constant crush length and the average of normalized ECRP was also fitted to the equation. A compound of two procedures (genetic algorithm and multidimensional unconstrained nonlinear minimization) was used to search the model constants. The fitness of individual models appeared to be very high showing R2 values over 0.99. The derivative of a model is a slope that may represent modulus of elasticity of wheat endosperm. The slope values significantly correlated with milling quality parameters obtained using a Quadrumat Sr. mill. Specifically, the maximum slope value of aECRP showed correlations coefficients of -0.952 (P<0.001) with break flour yield, 0.920 (P<0.01) with starch damage, and 0.750 (P<0.05) with percent of a fine flour fraction (particle size 45-150 µm).