Variation in Minnesota HRS wheats: Bran content

Devin G Peterson, R. Fulcher

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Bran content in both wheat-meal and flour was measured using an automated fluorescence microscopic imaging instrument, and correlated with milling extraction, ash content, and test weight values. Quantitative image analysis of the kernel bran content revealed differences in the linear response and slope, when plotted against test weight for common Minnesota HRS wheat varieties or a correlation coefficient of -0.818 for all HRS wheat samples (sample number = 65, p = 0.01). Whole-wheat bran and ash values also correlated significantly (p = 0.01) with the percent milling extraction (-0.927 and -0.687, respectively). The flour bran content was not significantly correlated with flour ash content (0.202).

Original languageEnglish (US)
Pages (from-to)67-70
Number of pages4
JournalJournal of food science
Volume67
Issue number1
DOIs
StatePublished - Jan 1 2002

Keywords

  • Ash
  • Bran
  • Flour
  • Milling extraction
  • Wheat

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