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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