The objective of the research was to determine the correlations between the content of some selected fractions of phenolics and the variety-dependent properties & milling quality of wheat grain. For investigations, grains of 10 wheat varieties grown in Poland were taken; the grains represented different quality grades. In the flour made of those grains, the contents of total phenolic compounds and ferulic acid were determined. The milling quality (yield of flour) was also determined, and, on this basis, the milling quality was assessed. The results obtained confirmed the known correlation fact, i.e. that the content of total free phenolics was higher in the bran (247.67-529.79 μg/g d.m.) than in the flour (62.26-135.00 μg/g d.m.), which resulted from the specificity of location of those compounds in wheat grain. No differences referring to the total content of free phenolic compounds were found among the groups of wheat varieties having different quality grades. The winter varieties of wheat were characterized by a higher variability in the content of total phenolics than the spring varieties. The content of ferulic acid in the flour made of wheat varieties investigated ranged from 45.92 to 75.20 μg/g d.m and in the bran from 1160.78-1372.63 μg/g d.m., i.e. this content was almost 20 times higher in the bran than in the flour. The differences were proved to exist in the content of ferulic acid in the flour produced of winter wheat varieties of ‘A’ quality grade and of the varieties of ‘B’ and ‘C’ quality grade. With regard to the content of ferulic acid, the spring varieties showing various grain quality grades did not differ significantly from each other. The content of phenolic compounds depended on the milling quality of the wheat varieties analysed. It was proved that there was a statistically significant correlation between the milling quality and the content of ferulic acid in the flour of the winter wheat varieties investigated (r = -0.554). It was also found that the content of total phenolic compounds in bran made of winter wheat varieties decreased along with the increase in the yield of flour (r = -0.623).
wheat, milling quality, yield of flour, phenolic compounds, ferulic acid