Using rheological phenotype phases to predict rheological features of wheat hardness and milling potential of durum wheat

Reka Haraszi, Mike Sissons, Angela Juhasz, Gururaj Kadkol, L. Tamás, Robert S. Anderssen

Research output: Contribution to journalArticle

4 Citations (Scopus)


Predictions about milling, dough making, and baking properties can be made by measuring properties of the wheat grain with different small- and medium-scale equipment. In this study, rheological hardness index (RHI) was shown to separate hexaploid wheats and durums into clearly distinct hardness classes. Earlier work demonstrated the utility of RHI to give new insight about the classification of wheat types, and in this study further use of the rheological phenotype phases (RPPs) to construct combinations of RPPs (cRPPs) is explored. In particular, it is shown how different cRPPs can be used to compare, for various wheat varieties, the elastic, fragmentation, equilibrium, and viscoelastic phases of an average crush response profile. In addition, relationships were obtained, based on selected RPPs from the single-kernel characterization system, that gave good predictions of the laboratory milling potential of durum wheats. This information could be used as an early generation test to predict milling yield in breeding programs without having to mill the sample. Further validation of these relationships is required by evaluating the prediction across multiple environments.

Original languageEnglish
Pages (from-to)369-376
Number of pages8
JournalCereal Chemistry
Issue number4
Publication statusPublished - Jul 1 2016


ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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