Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester

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Abstract
The Brabender automatic micro hardness tester was used to measure the time required to grind 4g of wheat. Effects of temperature and moisture were determined. Increasing temperature from 15 to 40°C generally decreased grinding time, but differentiation among samples was better at 15°C than at higher temperatures. Increasing moisture content increased the grinding time of soft wheat much more than it increased the grinding time of hard wheat. The tester can detect differences related to milling properties of hard wheats, hardness among some wheat classes and among some varieties representing a single class of wheat. The instrument can also be used to evaluate hardness of plant‐breeders' samples, so that selections with extreme hardness or softness can be discarded, and to distinguish between hard and soft wheats in marketing channels.

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