Black point in bread wheat: effects on quality and germination, and fungal associations

Abstract

Quality measurements were made on subsamples of wheat grain with high, medium and low levels of black point prepared from 12 grain samples. Test weight, falling number, total flour yield, break flour yield and dough stability were slightly lower in subsamples with high levels of black point. In contrast, grain weight, pollard yield, flour colour grade and water absorption were slightly higher in subsamples with high black point. Baking quality was unaffected. As the changes in quality detected were very slight, the condition had little effect on the value of the grain for bread making. Alternaria alternata was the predominant fungal species isolated from surface sterilized grains, being present in 72% of grains with black point and in 39% of symptomless grains. Seed germination was not affected by black point but seedling emergence was reduced by 3.2% from black-pointed seed.