Abstract
Twenty-one samples of hard and soft wheats (both grain and flour at 60% extraction rate) were analyzed for N, P, K, Mg, Ca, Zn and Mn and comparisons in contents and balance between hard and soft wheats were made. In both grain and flour, N, Mg, Ca and Mn contents were significantly higher for hard wheats than for soft wheats. K content was significantly higher for soft wheats than for hard wheats in grain, and Zn content was significantly higher for hard wheats than for soft wheats in flour. Mg/K chemical equivalent ratio was significantly higher for hard wheats than for soft wheats in both grain and flour, and was found to reflect the processing suitability of wheats. Correlation coefficient between grain and flour for Mg/K was significantly high (r=0.895).
