View More View Less
  • 1 North Dakota State University Department of Plant Sciences Fargo ND 58105 USA
  • 2 Gourmet Baker Winnipeg MB R3T 6C5 Canada
Restricted access

Vitreousness is an important quality characteristic that affects the yield of semolina during milling of durum wheat. It has been observed that kernel vitreousness seems to be lower when durum is exposed to damp conditions just before harvest. The main objective of this research was to determine the effect of high relative humidity (RH) on kernel vitreousness of ten durum wheat cultivars. Spikes were exposed to 88% RH at room temperature for 1 and 3 days. This resulted in increased spike moisture, kernel moisture and kernel size. Vitreous kernel content (vitreousness) decreased 23.6% after spikes were exposed to high relative humidity for 3 days. Exposure to 88% RH caused the greatest decline in vitreousness with the cultivar ‘Ben’.

  • American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10 th ed. Method 44-15A. The Association, St Paul, MN.

    '', in Approved Methods of the AACC , (2000 ) -.

  • Anjum, F.M., Walker, C.E. 1991. Review on the significance of starch and protein to wheat kernel hardness. J. Sci. Food Agric. 56 :1–13.

    Walker C.E. , 'Review on the significance of starch and protein to wheat kernel hardness ' (1991 ) 56 J. Sci. Food Agric. : 1 -13.

    • Search Google Scholar
  • Debbouz, A., Pitz, W.J., Moore, W.R., D’Appolonia, B.L. 1995. Effect of bleaching on durum wheat and spaghetti quality. Cereal Chem. 72 :128–131.

    D’Appolonia B.L. , 'Effect of bleaching on durum wheat and spaghetti quality ' (1995 ) 72 Cereal Chem. : 128 -131.

    • Search Google Scholar
  • Dexter, J.E., Marchylo, B.A., MacGregor, A.W., Tkachuk, R. 1989. The structure and protein composition of vitreous, piebald and starchy durum wheat kernels. J. Cereal Sci. 10 :19–32.

    Tkachuk R. , 'The structure and protein composition of vitreous, piebald and starchy durum wheat kernels ' (1989 ) 10 J. Cereal Sci. : 19 -32.

    • Search Google Scholar
  • Gane, R. 1941. The water content of wheats as a function of temperature and humidity. J. Soc. Chem. Industry 60 :44–46.

    Gane R. , 'The water content of wheats as a function of temperature and humidity ' (1941 ) 60 J. Soc. Chem. Industry : 44 -46.

    • Search Google Scholar
  • Hubbard, J.E., Earle, F.R., Senti, F.R. 1957. Moisture relations in wheat and corn. Cereal Chem. 34 :422–433.

    Senti F.R. , 'Moisture relations in wheat and corn ' (1957 ) 34 Cereal Chem. : 422 -433.

  • North Dakota Wheat Commission. 2004. Regional Quality Report. U.S. Northern Grown Durum Wheat. ND Wheat Commission, Bismarck, ND.

    '', in Regional Quality Report. U.S. Northern Grown Durum Wheat , (2004 ) -.

  • Sharp, P.F. 1927. Wheat and flour studies, IX Density of wheat as influenced by freezing, stage of development, and moisture content. Cereal Chem. 4 :14–46.

    Sharp P.F. , 'Wheat and flour studies, IX Density of wheat as influenced by freezing, stage of development, and moisture content ' (1927 ) 4 Cereal Chem. : 14 -46.

    • Search Google Scholar
  • Shuey, W.C. 1960. A wheat sizing technique for predicting flour milling yield. Cereal Sci. Today 5 :71–75.

    Shuey W.C. , 'A wheat sizing technique for predicting flour milling yield ' (1960 ) 5 Cereal Sci. Today : 71 -75.

    • Search Google Scholar
  • Steel, R.G.D., Torrie, J.H. 1980. Some uses of chi-square. In: Principles and Procedures of Statistics: A Biometrical Approach. McGraw-Hill, New York, pp. 469–476.

    Torrie J.H. , '', in Principles and Procedures of Statistics: A Biometrical Approach , (1980 ) -.

    • Search Google Scholar
  • Swanson, C.O. 1943. Effect of moisture on the physical and other properties of wheat. III. Degree, duration, and number of wetting treatments. Cereal Chem. 20 :286–299.

    Swanson C.O. , 'Effect of moisture on the physical and other properties of wheat. III. Degree, duration, and number of wetting treatments ' (1943 ) 20 Cereal Chem. : 286 -299.

    • Search Google Scholar