Variation in Minnesota HRS Wheats: Bran Content

Authors

  • D. Peterson,

    1. Author Peterson is with the Dept. of Food Science, Pennsylvania State Univ., University Park, PA 16802, and author Fulcher is with the Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108. Address correspondence to author Fulcher (E-mail: gfulcher@umn.edu).
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  • R. Fulcher

    1. Author Peterson is with the Dept. of Food Science, Pennsylvania State Univ., University Park, PA 16802, and author Fulcher is with the Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108. Address correspondence to author Fulcher (E-mail: gfulcher@umn.edu).
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  • The authors thank Dr. J. Wiersma of The University of Minnesota in Crookston for carrying out the kernel weight measurement.

Abstract

ABSTRACT: Bran content in both wheat-meal and flour was measured using an automated fluorescence microscopic imaging instrument, and correlated with milling extraction, ash content, and test weight values. Quantitative image analysis of the kernel bran content revealed differences in the linear response and slope, when plotted against test weight for common Minnesota HRS wheat varieties or a correlation coefficient of-0.818 for all HRS wheat samples (sample number = 65, p = 0.01). Whole-wheat bran and ash values also correlated significantly (p = 0.01) with the percent milling extraction (-0.927 and -0.687, respectively). The flour bran content was not significantly correlated with flour ash content (0.202).

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