ratio of robustness/extensibility equal to one, which allows that flour from this
wheat variety may be used either for traditional or mechanical bakery products.
13.5 Conclusions
Even all wheat grains are composed of three main parts (germ, endosperm, and
teguments), a significant difference in porosity and diffusivity on the pericarp of
the evaluated wheat grains varieties was observed. According to the obtained
results, the pericarp permeability allows a better diffusivity on soft grain varieties
than on hard ones, and consequently an easier moisture flow to the endosperm.
The hydric potential for soft wheat grains varieties is lower than for the hard
ones, hence, it is an important issue to use all the required resources in order to
keep low wheat grain humidity, ensuring in this way the right environment conditions for grain storage (Ramirez 1984). The humidity parameter measurement is
a difficult task due to the geometrical shapes of warehouses and silos.
The wheat grains of group II (HR) resulted in a more spherical geometry
because their sphericity indexes were the greatest compared with other varieties
groups grains.
The obtained sphericity index in first conditioning days was greater for grain
varieties SA, AR, HR, AR than for grain varieties GP, RC, and RA; this is because
of the own characteristics of the grain. However, based on the grain area and
perimeter values as conditioning days passed by, it was possible to identify that the
adequate conditioning time could be between one and two days (24 and 48 h).
Even the given application advantages of the used artificial vision system limits
were observed, such as that grain group classification is based on just dimensional
parameters and it is not taking into account more grain specifications such as color,
strength, and texture among others. Nevertheless, the obtained wheat grain data are
helpful to know the processing conditions in manufacturing wheat grain flour,
because the flour obtained from soft wheat grains requires less water and smaller
kneading time than hard wheat grains flour. Among the rheology properties of
wheat flours, it has been proved through farinograma that soft wheat grains
varieties require four times less kneading time than hard wheat grains varieties like
crystalline. On the other hand, the behavior of the dough stability for soft and hard
wheat grains flours is quite similar. However, the stability time for dough with
rayon wheat grains flours is greater; this is because of the quality of gluten,
which is composed by proteins giving the viscoelastic characteristics of wheat
(Acosta-Navarrete 2003).
13 Instrumentation and Control to Improve the Crop Yield
375
wheat variety may be used either for traditional or mechanical bakery products.
13.5 Conclusions
Even all wheat grains are composed of three main parts (germ, endosperm, and
teguments), a significant difference in porosity and diffusivity on the pericarp of
the evaluated wheat grains varieties was observed. According to the obtained
results, the pericarp permeability allows a better diffusivity on soft grain varieties
than on hard ones, and consequently an easier moisture flow to the endosperm.
The hydric potential for soft wheat grains varieties is lower than for the hard
ones, hence, it is an important issue to use all the required resources in order to
keep low wheat grain humidity, ensuring in this way the right environment conditions for grain storage (Ramirez 1984). The humidity parameter measurement is
a difficult task due to the geometrical shapes of warehouses and silos.
The wheat grains of group II (HR) resulted in a more spherical geometry
because their sphericity indexes were the greatest compared with other varieties
groups grains.
The obtained sphericity index in first conditioning days was greater for grain
varieties SA, AR, HR, AR than for grain varieties GP, RC, and RA; this is because
of the own characteristics of the grain. However, based on the grain area and
perimeter values as conditioning days passed by, it was possible to identify that the
adequate conditioning time could be between one and two days (24 and 48 h).
Even the given application advantages of the used artificial vision system limits
were observed, such as that grain group classification is based on just dimensional
parameters and it is not taking into account more grain specifications such as color,
strength, and texture among others. Nevertheless, the obtained wheat grain data are
helpful to know the processing conditions in manufacturing wheat grain flour,
because the flour obtained from soft wheat grains requires less water and smaller
kneading time than hard wheat grains flour. Among the rheology properties of
wheat flours, it has been proved through farinograma that soft wheat grains
varieties require four times less kneading time than hard wheat grains varieties like
crystalline. On the other hand, the behavior of the dough stability for soft and hard
wheat grains flours is quite similar. However, the stability time for dough with
rayon wheat grains flours is greater; this is because of the quality of gluten,
which is composed by proteins giving the viscoelastic characteristics of wheat
(Acosta-Navarrete 2003).
13 Instrumentation and Control to Improve the Crop Yield
375