Variability of wheat and other cereal water extract viscosity. 2 - Range and causes of variation

Water extract relative viscosity of 502 common wheat, 9 maize, 3 sorghum, 2 1 durum wheat, 36 triticale, 7 oat and 58 barley samples grown in France we re measured. Water extract viscosity in wheat is higher than in maize and s orghum, slightly lower than in triticale and much lower than in most barley s. Variability of the relative viscosity for wheat extracts was mainly expl ained by varietal differences. The effect of the production location was le ss important and seemed to be partly explained by drought. Apart from irrig ation, neither the differences in production methods (such as crop protecti on, nitrogen fertilization and date of sowing), nor sprouting nor storing h ad any effect on relative viscosity. (C) 1999 Society of Chemical Industry.