Regarding to sphericity index, no significant difference among the three evaluated
varieties was found.
The obtained dimensions values for wheat grain variety RA classified in group
IV are presented in Table 13.6. Since the group characteristics and rheological
qualities like extensibility, robustness and force, like the other groups statistics
differences in area, perimeter and sphericity were obtained between days 1 and 2.
However, no significant difference was observed in any of the evaluated parameters
between days 2 and 3. The grain shape was modified in day 21 because of the
significant increment in area and perimeter parameters.
Data dispersion for sphericity index parameter is depicted in Fig. 13.5, where
first day is compared with the others (days 2, 3 and 21). As it is shown, a sphericity
index loss in the grain shape begins at day 2 for all varieties except for RC variety,
which sphericity loss begins until day 3; the reason might be the gluten composition
on the endosperm and the behavior of the flour considered as an ideal flour with
Table 13.6 Wheat grain morphometrics for group III
Conditioning days
RA
Area (mm
2
)
Perimeter (mm)
Sphericity index
1
12.34 ± 1.73c
14.56 ± 1.07c
0.85 ± 0.02a
2
17.34 ± 2.10b
16.62 ± 0.98b
0.81 ± 0.02b
3
17.64 ± 2.48b
16.75 ± 1.20b
0.80 ± 0.02b
21
23.15 ± 3.42a
19.01 ± 1.31a
0.80 ± 0.02b
Average ± standard deviation with media comparison by Tukey (\0.01), for same letters no
significant difference
Fig. 13.5 Averages of sphericity indexes with typical error
374
M. S. Acosta-Navarrete et al.
varieties was found.
The obtained dimensions values for wheat grain variety RA classified in group
IV are presented in Table 13.6. Since the group characteristics and rheological
qualities like extensibility, robustness and force, like the other groups statistics
differences in area, perimeter and sphericity were obtained between days 1 and 2.
However, no significant difference was observed in any of the evaluated parameters
between days 2 and 3. The grain shape was modified in day 21 because of the
significant increment in area and perimeter parameters.
Data dispersion for sphericity index parameter is depicted in Fig. 13.5, where
first day is compared with the others (days 2, 3 and 21). As it is shown, a sphericity
index loss in the grain shape begins at day 2 for all varieties except for RC variety,
which sphericity loss begins until day 3; the reason might be the gluten composition
on the endosperm and the behavior of the flour considered as an ideal flour with
Table 13.6 Wheat grain morphometrics for group III
Conditioning days
RA
Area (mm
2
)
Perimeter (mm)
Sphericity index
1
12.34 ± 1.73c
14.56 ± 1.07c
0.85 ± 0.02a
2
17.34 ± 2.10b
16.62 ± 0.98b
0.81 ± 0.02b
3
17.64 ± 2.48b
16.75 ± 1.20b
0.80 ± 0.02b
21
23.15 ± 3.42a
19.01 ± 1.31a
0.80 ± 0.02b
Average ± standard deviation with media comparison by Tukey (\0.01), for same letters no
significant difference
Fig. 13.5 Averages of sphericity indexes with typical error
374
M. S. Acosta-Navarrete et al.