Method for classifying wheat kernels as hard or soft

摘要

A sectioning method is described for accurately and objectively classifying individual wheat kernels as hard or soft wheat. A kernel is cut to obtain a section having a thickness in the range of about 1.3 to 4. 8 microns; if the section remains intact, the kernel is classified as hard, and if the section does not remain intact, the kernel is classified as soft. The method finds particular use for detection of lots of wheat where hard and soft varieties have been intermixed and for classifying breeding selections.