Session: General Poster:

Knowledge on the relation between kernel characteristics and the water absorption behavior of wheat is crucial to optimize soaking parameters for specific wheat samples. From a processing and engineering point of view, it is important to know how fast the penetration of water through the grain could be achieved; but also, the effect of other variables on the water absorption behavior needs to be simultaneously evaluated. In this project, 30 wheat varieties, varying in hardness from super soft to hard, were immersed in water for 8 h. The increase in sample mass in function of soaking time was considered as the increase of moisture in the kernel. Mathematica 12.0.0 was used in order to run a non-linear regression analysis routine and obtain the Peleg constants. The Peleg equation resulted in R² higher than 0.99 for all the varieties, indicating a proper fit of the Peleg equation to the experimental data. Two different phases in the water absorption curves were distinguished (0-2 h of soaking and 2-8 h of soaking). The correlation among the characteristics of wheat kernels including hardness, diameter, weight, protein content, ash content, initial moisture content, and Peleg parameters was also studied. Peleg rate in the first phase of soaking was negatively related to the protein content and kernel hardness. The ash content was negatively correlated with the second phase Peleg rate. There was no other significant correlation among Peleg parameters and kernel characteristics. Kernel hardness had a significant positive correlation with protein content (as expected) and diameter. The weight was also found to be significantly positively related to diameter (as foreseen), and negatively to protein content. A significant negative correlation was shown between ash content and first phase initial moisture content. Additional data analysis is currently done to look for non-linear relations and combined effects.

Maria Corradini

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