Classification of Australian wheat varieties based on the granularity of their wholemeal

Abstract

A simple and accurate test for determining the granularity of wheat wholemeal is described. Ten grams of wheat are ground, sieved for five minutes and the amount passing through the sieve is expressed as a percentage of the original sample and recorded as the particle size index. Particle size index is shown to be a varietal character that divides Australian varieties into two distinct groups. As all typical hard varieties fall into one of these groups and all typical soft varieties into the other group, particle size index is suggested as the most satisfactory criterion for designating these categories. Variations in protein level and moisture content do influence the particle size index, without in any way invalidating the test. The effect of changes in these environmental factors, on particle size index, varies from variety to variety both in degree and direction.