WHEAT HARDNESS - EFFECT OF MOISTURE ON PEARLING INDEX AND KERNEL HARDNESS

Fourteen bread wheat varieties commercially grown in the region were studied for grain hardness using barley pearler and kernel hardness tester in the moisture range of 10-14%. The moisture level affected the pearling indices significantly when pearling time of 45 sec was used. However, its effect was non-significant when the pearling time was extended to 60 sec as also on the kernel hardness tester values. The increase in the pearling time had a greater effect on the softer varieties than the harder ones. The varietal differences were significant in all the cases. Kernel hardness tester is preferred over the barley pearler as the former is not affected by the factors which affect the latter.