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
ed. Method 44-15A. The Association, St Paul, MN.
'', in Approved Methods of the AACC, (2000) -.
Approved Methods of the AACC2000)| false
Anjum, F.M., Walker, C.E. 1991. Review on the significance of starch and protein to wheat kernel hardness. J. Sci. Food Agric.
Walker C.E., 'Review on the significance of starch and protein to wheat kernel hardness' (1991) 56J. Sci. Food Agric.: 1-13.
Walker C.E.Review on the significance of starch and protein to wheat kernel hardnessJ. Sci. Food Agric.199156113)| false