Measuring the wheat kernel hardness

The wheat kernel hardness determines quality, flour recovery, flour grain size, water absorption, etc. The hardness is determined by the degree of adhesion between various components of the starchy endosperm cells of the mature wheat grain, notably between starch granules and matrix (gluten) proteins but also between proteins and cell walls. Hard textured grains require more grinding energy than soft textured grains to reduce endosperm into flour, and during this milling process a larger number of starch granules become physically damaged. We have to know that the kernel hardness is soft or hard, because it determines the milling process, so we have to measure it. (Békési, 2001) In our investigation we used three methods to measuring kernel hardness. There were two dynamic methods the Perten Single Kernel Characterization System (SKCS) 4100 device and the Perten 3303 mill and there was a static test, it was the Lloyd 1000 R Material Testing Machines. Our aim was to compare these methods