Abstract
The physical properties of durum wheat grain have to be evaluated due to the growing diversity of durum wheat cultivars in the food processing industry and increasing qualitative requirements. The size, texture and mechanical properties of wheat grain play an important role in grain processing. In the present study, the morphological and mechanical properties of grain and the correlations between these traits were investigated in seven Polish genotypes of durum wheat. The kernels of the studied cultivars were relatively similar in shape, and their dimensions and weight approximated the average for durum wheat, which indicates that this wheat species can be processed in standard production lines. Hardness index (HI) values (81–89) were relatively similar, whereas grain vitreousness differed across the tested genotypes. The highest HI values were noted in kernels with a thickness of 2.90–2.95 mm. Kernel structure was damaged within a deformation range of around 18–21%. Rupture force, rupture energy and HI values increased with a rise in grain vitreousness. Rupture force was lowest in kernels with vitreousness of 70–75%.
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