3.1. Wheat kernel quality characteristic
Before preparation of whole wheat flour, wheat kernel quality characteristics were analyzed. Moisture content of wheat grain was in the range of 10.74e12.63 g/100 g. Ash contents ranged from 1.52 to 1.57 g/100 g. Test weight was 791.0, 791.5 and 824.5 g/L, protein
content was 14.2, 13.6 and 14.6 g/100 g, crude starch content was 71.58, 72.83 and 70.41 g/100 g, and hardness was 51.68, 41.15 and 76.05 for Zhengmai 366, Yumai 57, and CWRS, respectively. CWRS
had the highest level of 1000 kernel weight.