Grading Factors of Wheat Kernels Based on Their Physical Properties

Anayansi Escalante Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Sergio O. Serna-Saldívar, Patricia Isabel Torres-Chávez

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Abstract

Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.
Original languageEnglish
Title of host publicationWheat Improvement, Management and Utilization
EditorsRuth Wanyera, James Owuoche
Place of PublicationUnited Kingdom
PublisherIntechOpen
Chapter13
Pages275-291
Number of pages17
Volume1
Edition1st
ISBN (Electronic)978-953-51-3152-6
ISBN (Print) 978-953-51-3151-9
Publication statusPublished - 13 Dec 2017

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physical properties
wheat
seeds
small cereal grains
handling machinery
sprouting
aeration
porosity
quality control
raw materials
drying
testing
heat
insects
prediction
color
diet

Cite this

Escalante Aburto, A., Ponce-García, N., Ramírez-Wong, B., Serna-Saldívar, S. O., & Torres-Chávez, P. I. (2017). Grading Factors of Wheat Kernels Based on Their Physical Properties. In R. Wanyera, & J. Owuoche (Eds.), Wheat Improvement, Management and Utilization (1st ed., Vol. 1, pp. 275-291). [10.5772/67246] United Kingdom: IntechOpen.
Escalante Aburto, Anayansi ; Ponce-García, Néstor ; Ramírez-Wong, Benjamín ; Serna-Saldívar, Sergio O. ; Torres-Chávez, Patricia Isabel. / Grading Factors of Wheat Kernels Based on Their Physical Properties. Wheat Improvement, Management and Utilization. editor / Ruth Wanyera ; James Owuoche. Vol. 1 1st. ed. United Kingdom : IntechOpen, 2017. pp. 275-291
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Escalante Aburto, A, Ponce-García, N, Ramírez-Wong, B, Serna-Saldívar, SO & Torres-Chávez, PI 2017, Grading Factors of Wheat Kernels Based on Their Physical Properties. in R Wanyera & J Owuoche (eds), Wheat Improvement, Management and Utilization. 1st edn, vol. 1, 10.5772/67246, IntechOpen, United Kingdom, pp. 275-291.

Grading Factors of Wheat Kernels Based on Their Physical Properties. / Escalante Aburto, Anayansi; Ponce-García, Néstor; Ramírez-Wong, Benjamín; Serna-Saldívar, Sergio O.; Torres-Chávez, Patricia Isabel.

Wheat Improvement, Management and Utilization. ed. / Ruth Wanyera; James Owuoche. Vol. 1 1st. ed. United Kingdom : IntechOpen, 2017. p. 275-291 10.5772/67246.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

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AU - Serna-Saldívar, Sergio O.

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N2 - Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.

AB - Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.

M3 - Chapter (peer-reviewed)

SN - 978-953-51-3151-9

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BT - Wheat Improvement, Management and Utilization

A2 - Wanyera, Ruth

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Escalante Aburto A, Ponce-García N, Ramírez-Wong B, Serna-Saldívar SO, Torres-Chávez PI. Grading Factors of Wheat Kernels Based on Their Physical Properties. In Wanyera R, Owuoche J, editors, Wheat Improvement, Management and Utilization. 1st ed. Vol. 1. United Kingdom: IntechOpen. 2017. p. 275-291. 10.5772/67246