Soft white winter wheat kernel separation by percent protein
1993
Wilkins, D.E. | Douglas, C.L. Jr | Churchill, D.B.
Eighty-five percent or more of the soft white wheat grown in the Pacific Northwest (PNW) is exported. About half of this wheat is sold to Pacific Rim countries that require wheat with high test weight and less than 10.5% grain protein for making products such as pocket breads, cookies, and sponge cakes. Soft white wheat grown in the PNW varies from less than 7 to over 14% grain protein content and has test weights ranging from less than 700 to over 800 kg/m3. This research was conducted to evaluate using a gravity table to separate soft white wheat on grain protein. Eight lots of soft white wheat, grown in Oregon, Idaho, and Washington under different cultural practices, were each separated with a gravity table into nine categories representing gravity table discharge position. The gravity table separated wheat based on kernel weight. The r2 for linear regression of gravity table discharge position and kernel weight ranged from 0.92 to 0.98. This technique will not work in most cases for soft white winter wheat produced under irrigation because there is low correlation between kernel weight and protein percent. Most dryland produced wheat had a high negative correlation between kernel weight and grain protein percent (correlation coefficients ranged from 0.98 to 0.99). Consequently, any method that separates soft white wheat containing light-high protein kernels on kernel weight will also separate the wheat on grain protein.
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