PHYSICO-MECHANICAL PROPERTIES OF WINTER WHEAT

Wheat kernel texture differentiates cultivars of hard and soft wheat classes. The kernel hardness is a genetic factor (control by friabilin protein). The friabilin presents in high concentration in soft grain varieties and low concentration in hard grain varieties (Békési, 2001). Wheat kernel hardness determines quality, flour yield, flour particle-size, water absorption and other quality characteristics of cereals. The aim of our research was to determine the kernel hardness with static methods. To the static methods we used the Lloyd 1000 R Testing Machines and the Instron 5581. We determined the kernel hardness with the well-known and recognized method also. It was the Perten Single Kernel Characterization System (SKCS) 4100 device. Registered and widely used Hungarian wheat varieties were applied in the study. It was 23 different winter wheat varieties (13 of HRWW and 10 of SRWW). We examined these 23 different samples with the SKCS 4100 also. The samples were labelled with code number. As a result, the Lloyd 1000 R machine and the Instron 5581 can sort the winter wheat in two groups (soft, hard), especially the breaking force, the Young’s modulus and the break work.