Cereal Chem 67:246-250   |  VIEW ARTICLE

Hardness of Moroccan Wheats.

M. Bakhella, R. C. Hoseney, and G. L. Lookhart. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The kernel hardness of 18 common (hexaploid) wheats from Morocco, determined using particle size dispersion, were compared with 10 U.S. varieties of known hardness and baking properties. In addition, their alkaline water retention capacity, damaged starch values, protein content, and vitreousness values were determined. The Moroccan common wheats exhibited a wide range of particle size dispersion values (35.4- 58.4). Based on the U.S. wheat samples, we suggest a classification of the Moroccan common wheats into hard and soft types. This classification was corroborated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of proteins associated with the starch granules.