ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The Brabender Farinograph with a burr mill accessory was modified to measure the work in joules to grind 25–55g of wheat and to provide a digital readout of the data. Temperature (18–20°C), protein content (10.5–15.9%), kernel size, and growth location had little effect on the results, but the work required to grind wheat increased with increasing moisture content (7–13%). The average work was 530 joules (standard deviation 3.3) for 60 samples of a soft white winter wheat and 880 joules (standard deviation 5.3) for 60 samples of a very hard red winter wheat. The method may be suitable for distinguishing between hard and soft wheats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04502.x
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