Relationship between Tissue, Hardness and Strength of Wheat Kernel.

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  • SATAKE Satoru
    The Japanese Society of Agricultural Machinery Satake Corporation
  • FUKUMORI Takeshi
    The Japanese Society of Agricultural Machinery Satake Corporation
  • MESAKI Takamasa
    The Japanese Society of Agricultural Machinery Satake Corporation
  • MUNESADA Takeshi
    The Japanese Society of Agricultural Machinery Satake Corporation
  • SHIBATA Tsunehiko
    The Japanese Society of Agricultural Machinery Satake Corporation
  • IKEDA Yoshio
    The Japanese Society of Agricultural Machinery Graduate School of Agricultural Science, Kyoto University

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  • 小麦粒の組織と硬さおよび強度に関する研究
  • コムギリュウ ノ ソシキ ト カタサ オヨビ キョウド ニ カンスル ケンキュウ

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Abstract

In order to study the breaking phenomenon of wheat grain in flour milling process, physical property measurements and observations using microscope for the outer layers of the grain and the starch granules are important. The structure of outer layers of the grain and starch granules was observed by a scanning electron microscope. The variation of hardness in the outer layers was determined by a ultra-low loaded hardness tester, and the breaking strength of starch granules was determined by a micro compression testing machine. In view of the fact that these values vary in different varieties, both hard wheat and soft wheat were examined. The results show that the hardness of the pericarp of hard wheat was harder than that of soft wheat. Also the compression strength of single starch granule in soft wheat was 1.6 times greater than that of hard wheat. Therefore, less damage was caused to the starch granules in soft wheat. In addition, the hardness of the outer layers was reduced half when water addition was made on tempering process.

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