The pre-disposition to mottling of certain wheats

Abstract

Mottling in wheat is the condition whereby starchy and vitreous sections are found together in a grain or a sample. The occurrence of mottling in nine varieties was studied in relation to flour protein content, proportion of large starch granules, and gluten strength. When protein levels fell below 10 per cent the varieties differed in mottling behaviour. Some varieties lost vitreousness but became opaque rather than mottled; others became mottled. It was concluded that although low protein level is a predisposing factor, mottling is aggravated by factors associated with high dough stability and a high proportion of large starch granules. The interaction of these factors is used to explain the differing susceptibilities of varieties to mottling.