Grain hardness of wheat bred in Poland and its relationship to starch damage during milling
W. Obuchowski 1,   B. Salmanowicz 2,   Z. Banaszak 2,   T. Adamski 3,   M. Surma 3,   Z. Kaczmarek 3,   M. Majcher 1,   B. Ługowska 2
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Institute of Food Technology of Plant Origin, Wojska Polskiego 31, 60-624 Poznań, Poland
DANKO Plant Breeding Ltd, 64-005 Racot, Choryń, Poland
Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
Int. Agrophys. 2010, 24(1): 69–74
Four different methods were used to evaluate grain hardness of wheat cultivars and advanced breeding lines bred in Poland. In addition, for genotypes that were highly differentiated in grain hardness the level of starch damage and puroindoline content were analysed. Some differences in results of grain hardness testing indicate that the methods are based on various principles and evaluate different features of grain. It was found that wheat genotypes bred in Poland do not vary considerably in grain hardness and puroindoline content. Regardless of grain hardness, grain of studied wheat genotypes milled under standard conditions yield flour with very similar starch damage levels. It was found that it is easier to change the starch damage degree by changing milling conditions instead of selecting a specific wheat variety.