Variability of wheat and other cereal water extract viscosity. 2 - Range and causes of variation

✍ Scribed by Grosjean, Fran�ois; Maupetit, Pierre; Beaux, Marie France

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 123 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<123::aid-jsfa203>3.0.co;2-e

✦ Synopsis

Water extract relative viscosity of 502 common wheat, 9 maize, 3 sorghum, 21 durum wheat, 36 triticale, 7 oat and 58 barley samples grown in France were measured. Water extract viscosity in wheat is higher than in maize and sorghum, slightly lower than in triticale and much lower than in most barleys. Variability of the relative viscosity for wheat extracts was mainly explained by varietal diþ erences. The eþ ect of the production location was less important and seemed to be partly explained by drought. Apart from irrigation, neither the diþ erences in production methods (such as crop protection, nitrogen fertilization and date of sowing), nor sprouting nor storing had any eþ ect on relative viscosity.