Grain quality

Optimal quality com for wet-milling is affected by three main factors genetics environmental or growing conditions and postharvest handling and storage. Freeman74 

Grade Minimum test Broken com Maximum limits damaged kernels  

More recent laboratory studies93 showed that, for dry grind ethanol, adding aflatoxin B1 toxin (at levels of 0, 100, 200, 350 and 775ppb) to toxin-free com did not 

Wet-millers avoid purchasing obviously moldy com, but mycotoxins can be present in com with low levels of inoculum. Blending moldy com with uncontaminated com, as occurs in the market channel, results in contamination of larger quantities of com than originally existed from the field. 

Grade Minimum test weight per bushel (lb) Moisture (%) Maximum limits of Damaged kernels Total (%) Heat-damaged kernels (%) Broken kernels, foreign material, other grains (%) 

All classification systems are based on quick and easy-to-perform tests. These simple assays should closely relate to grain quality and potential use. With the exception of moisture, most tests rely on simple-to-use equipment or visual observations by accredited inspectors. The most common tests are moisture, test weight, foreign or extraneous material, and the inspection of the several types of damaged kernels. 

Cereal Test Weight (kg/hL) 1000-Kernel Weight (g) Length (mm) Width (mm) 

Physical Properties of Cereal Grains Test Weight 1000-Kernel Dimensions Density (g/cm ) 

Source Data from Doehlert, D.C. et al. (2006), Kent (1975), Kulp and Ponte (2000), Sema-Saldivar and Rooney (1995), Sema-Saldivar (2008), Webb (1985). 

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Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Mazur, B. Krebbers, E. Tingey, S. (1999) Gene discovery and product development for grain quality traits. Science, 285, 372-5. 

Evans, J., Scott, G. Lemerle, D. Kaiser A., Orchard, B., Murray, G.M. and Armstrong, E.L. 2003. The impact of legume break crops on the yield and grain quality of wheat and relationship with soil mineral N and crop N content. Australian Journal of Agricultural Research 54 777-788. 

The use of many varieties and crosses to improve yield and grain quality in triticale as well as adaptation to local conditions has resulted in a variation in nutrient composition. The protein content of newer varieties is in the range of 95-132g/kg, similar to that of wheat (Briggs, 2002 Stacey et al, 2003) Typical lysine contents (g/kg) reported by Hede (2001) from work in Mexico and Ecuador are triticale 50.4, barley 29.4, wheat 43.0 and maize 22.7. 

Eckhoff SR, Paulsen MR. In Henry J, Kettlewell P, eds. Cereal Grain Quality. London, UK Chapman and Hall 1996. 

MacRitchie, E CSIRO Division of Plant Industry, Grain Quality Research Laboratory, North Ryde, New South Wales, Australia (29, 201 36, 1)... 

Jung, R. (2008). Grain quality improvement through altered expression of seed proteins. United States Patent Application 20080134361. 

Scheuring, J. F., Sidibe, S., and Kante, A. (1982). Sorghum alkali to Quality considerations. In "International Symposium on Sorghum Grain Quality", (L. W. Rooney and... 

Direct effects on soybean seed and grain quality are typically associated with pod or seed feeders, which include various stink bugs, corn earworm, bean leaf beetle, grasshoppers, several armyworms, and occasionally high population densities of soybean looper and velvetbean caterpillar (Steffey et al., 1994 Turnipseed, 1976 Hammond et al., 1991 Zeiss Klubertanz, 1994). 

Wrigley, C. W., Bate, I. L., Uthayakumaran, S., and Rathmell, W. G, Modern approaches to food diagnostics for grain quality assurance. Food Australia, 58, 538, 2006. 

Elias, M. C., F. D. F. Barbosa, J. C. D. Rocha, F. M. D. Neves, G. CeUa, and A. R. G. Dias (2006). Grain quality and energy consumption by evaluation intermittent methods of rice drying. Proceedings of the 9th International Working Conference on Stored Product Protection, Sao Paulo, Brazil. 

The grain quality is improved by cooling the grain immediately after it comes out of the dryer. 

Rice is primarily classified according to its grain shape. However, within a grain shape classification, there are still differences in the cooking quality that is defined by the chemical constituents of the grain, which in turn affect the cooked grain quality, for example, texture. The various grain shapes and specialty of rice classification are described later. 

Juliano, B.O. The chemical basis of rice grain quality. In Proceeding of Workshop on Chemical Aspects of Rice Grain Quality, Los Banos, Laguna, Philippines, 1979 pp. 69-90. 

S. Balasubramanian, S. Panigrahi, B. Kottapalli, C.E. Wolf-HaU, Evaluation of an artificial olfactory system for grain quality discrimination. Lwt-Food Sci. Technol. 40(10), 1815-1825 (2007)... 

Wrigley C. W., D. L. Du Cros, J. G. Fullington, and D. D. Kasarda. 1984. Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat. Journal of Cereal Science 2 15-4 . 

Following a career as a research scientist with the Wheat Research Unit (later the Grain Quality Research Laboratory) of the Commonwealth Scientific and Industrial Research Organization (CSIRO) of Australia, Finlay MacRitchie was a professor in the Department of Grain Science and Industry at Kansas State University (1997-2009). He is currently professor emeritus in this department. MacRitchie has worked in two main fields fundamental surface and colloid chemistry and cereal chemistry He has published more than 150 papers in refereed journals and a textbook, Chemistry at Interfaces (Academic Press, 1990). He is listed as an Institute for Scientific Information (ISI) highly cited researcher. 

Eteep sequencing reveals the complex and coordinated transcriptional regulation of genes related to grain quality in rice cultivars. BMC Genomics, Vol.l2, pp. 190, ISSN 1471-2164... 

Neural networks have been used, most effectively, as a way of establishing robust NIR calibrations. It is the calibration method of choice for a whole cereal grain, transmission instrument, which is being used worldwide for many of the analyses required for estimating grain quality. An artificial neural network program performs many iterations in order to establish the optimum solution required from large, complex datasets. 

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