STEAM FLAKING CHARACTERISTICS OF SORGHUM HYBRIDS AND LINES WITH DIFFERING ENDOSPERM CHARACTERISTICS

Commercial and food-type sorghum hybrids with differing kernel and end osperm characteristics were grown under comparable conditions and stea m flaked in each of three years. The raw-grain kernel characteristics and proximate analyses were homogenous over the three-year period. The waxy hybrid produced large, translucent, durable flakes that had sign ificantly higher enzyme-susceptible starch values for all years compar ed to the other varieties. Flakes with lower amylose contents (waxy en dosperm) were positively correlated with percent whole flakes (r(2) = 0.509), flake diameter (r(2) = 0.846), and enzyme-susceptible starches (r(2) = 0.564) and negatively correlated with higher flake fragility (r(2) = -0.647), test weight (r(2) = -0.626), and flake breakage (r(2) = -0.560). The heterowaxy flakes had a good appearance and were gener ally comparable in quality to the nonwaxy commercial and experimental hybrids. Heterowaxy sorghum hybrids with good grain yields can provide improved quality grain and flakes without sacrificing agronomic perfo rmance and yields. No difference in flaking performance was detectable among the kernels with different pericarp colors; flakes from the whi te food-type sorghums had excellent appearance. Nontempered control sa mples were inferior in quality to all conditioned treatments.