Analysis of Kernel Colour, Flour and Whole Wheat End-product Quality of Commercially Grown Canada Hard White Spring Wheat, Snowbird

Kathy Adams, Odean M. Lukow, Jerry Suchy, Ron DePauw, Gavin Humphreys


Kernel colour variation in hard white wheat can be concern due to a lack of consistency because one of the main advantages is their lighter kernel colour which can produce visually appealing lighter coloured end-products. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain quality including colour and its association with whole wheat end-product quality. Commercial samples of the hard white spring cultivar Snowbird were collected over the 2003-2007 crop years from agro-climatic zones in western Canada. Samples were analyzed for kernel colour and for physicochemical, rheological and end-product properties. Kernel, bran, whole wheat and straight grade flour and whole wheat end-product colours were recorded using the CIE L* a* b* scale. The agro-climatic zone in which the grain was grown had a significant effect on the kernel and bran colour. However the agro-climatic zone had only a limited effect on whole wheat pan bread colour but did have a greater effect on whole wheat tortilla and whole wheat yellow alkaline noodle colour. Kernel colour parameters only had a limited effect on the whole wheat end-product colour.

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Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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