Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Abstract

ABSTRACTCanada Western Red Spring (CWRS) wheat exhibits consistent positive relationships between kernel weight and farinograph and baking water absorption. These relationships are sufficiently robust to be statistically significant (P < 0.05) for historical Canadian Grain Commission harvest survey data generated one year apart for 17 years, and for historical data on individual cultivars in advanced Canadian wheat breeding trials, also generated annually. Verification of the relationships were obtained by analyzing different kernel size fractions obtained by sieving CWRS harvest survey samples and pure CWRS cultivars from various origins. In all cases, highly significant positive relationships were observed between kernel size and water absorption. The relationships were evident for individual streams from pilot‐scale millings of sized fractions from CWRS harvested in two different years. Strong correlations of kernel weight to farinograph and baking absorption also were shown for sized fractions from commercial samples of American Dark Northern Spring and Australian Prime Hard wheat. The strong statistical association between kernel size and water absorption could not be explained on the basis of wheat hardness (flour starch damage), protein content, or dough strength. In view of the importance of flour water absorption to bakers, further investigation is warranted to identify the cause for the association between large kernel size and high water absorption.