Khairunizah Hazila Khalid Frank Manthey Jae Bom Ohm and Senay Simsek Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Introduction Introduction ID: 342774
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Slide1
Whole Wheat Milling of Hard Red Spring Wheat
Khairunizah
Hazila
Khalid,
Frank
Manthey, Jae-
Bom
Ohm, and Senay Simsek
Cereal Science Graduate Program
Department of Plant Sciences
North Dakota State UniversitySlide2
IntroductionSlide3
IntroductionSlide4
Objectives
To determine the effect of rotor speed and seed moisture content on quality of whole wheat flour.
To evaluate the performance of whole wheat flour on baking quality.Slide5
Bulk sample of hard red spring wheat.
Grain Quality
Value
Grain Quality
Value
FOSS-Protein (12%mb)
14.9
SKCS-Hardness
95
FOSS-Moisture (%)13.2SKCS-Weight (g)35Test Weight (lb/bu)63.8SKCS-Moisture (%)12.31000 kwt (g)34.4SKCS-Diameter (mm)2.6Kernel Distribution Large (%)61Kernel Distribution Medium (%)39
Materials
Table 1: Grain qualitySlide6
Feeding
Grinding
Air-cooling system
B
) Ultra-centrifugal mill with a 250µm screen
(
Retsch
ZM200,
Haan
, Germany)Slide7
Rotor blade
Ring sieve (250um)
Rotor blade
Source: www.retsch.comSlide8
Mill Setting EvaluationSlide9
Experimental DesignSlide10
Exp.1: Milling quality parameters
After milling, these were measured:
Particle size
distribution
vibratory
sieve shaker
Flour temperature
Infra-red thermometer
Flour moisture content
oven methodStarch damageMethod 76-30.02 (AACC International)Slide11
Particle size distribution(%)
Coarse : >
425µm
Medium :
425µm
>
>
150µm
Fine : < 150µmSlide12
Results: Particle size distribution(%)
Rotor speed,
rpm
% ground wheat
Coarse
>425
μ
m
Medium
425 µm > x > 150 µmFine< 150 µm6,0000.01 ab28 a71 d
9,000
0.02 a
19 b
80 c
12,000
0.00 b
12 c
87 b
15,000
0.01 ab
9 d
90 a
Table 1: Rotor speed – particle size distribution
Values in each column followed by different letters are significantly different (P<0.05)Slide13
Results: Particle size distribution(%)
Seed
moisture content (%)
% ground wheat
Coarse
>425
μ
m
Medium
425 µm > x > 150 µmFine< 150 µm100.00 b18 a81 b
12
0.01
ab
18 a
81 b
14
0.03 a
16 b
83 a
16
0.01 ab
16 b
83 a
Table 2: Seed moisture content – particle size distribution
Values in each column followed by different letters are significantly different (P<0.05)Slide14
Results: Flour Qualities
Table 3: Rotor speed – flour qualities
Values in each column followed by different letters are significantly different (P<0.05)
Rotor speed,
rpm
Moisture (%)
Flour Temp. (
C)
Starch Damage (14%
mb)6,0009.0 a27 a9.4 b9,000
9.3 a
27 a
9.6 a
12,000
9.1 a
26 a
8.6 c
15,000
9.0 a
27 a
7.6 dSlide15
Results: Flour Qualities
Table 4: Seed moisture content – flour qualities
Seed moisture content (%)
Moisture
(%)
Moisture loss
Flour Temp. (
°
C)
Starch Damage (14% mb)108.2 c1.826 c7.8 d
12
8.6 c
3.4
26 c
8.1 c
14
9.4 b
4.6
27 b
9.3 b
16
10.2 a
5.8
28 a
10.1 a
Values in each column followed by different letters are significantly different (P<0.05)Slide16
Summary of Exp.1: Milling quality parametersSlide17
Exp.2: Baking performance
Evaluation of flour’s performance:
Mixograph
- AACC method
54-40.02
Baking - AACC method
10-09.01 with modifications, straight dough, 25g loaf. Slide18
Mixogram
Midline peak time (MPT)
Peak Time
– indication of well developed gluten in dough systemSlide19
Results:
Mixograph
(MPT)
Table 5: Rotor speed - midline peak time (MPT)
Rotor
speed (rpm)
MPT (min.)
6,000
3.7 b
9,0003.7 b12,0003.9 b15,0004.1 a
Table 6: Seed moisture content - midline peak time (MPT)
Seed
moisture content
(%)
MPT (min.)
10
4.1 a
12
4.0 a
14
3.7 b
16
3.6 b
Values in each column followed by different letters are significantly different (P<0.05)
Values in each column followed by different letters are significantly different (P<0.05)Slide20
Results: Baking Qualities
Table 7: Rotor speed - baking qualities
Rotor
speed (rpm)
B. Abs (%)
Dough Handling Prop.
Loaf Vol. (cc)
Grain
& Texture
6,00078.7 a9.0 b145.8 b6.9 ab
9,000
78.6 a
9.3 a
154.5 a
6.8 b
12,000
77.9 b
9.5 a
154.0 a
7.1 a
15,000
77.9 b
9.3 a
153.3 a
7.0 ab
Values in each column followed by different letters are significantly different (P<0.05)
Grain & texture score: 8.0Slide21
Results: Baking Qualities
Table 8: Seed moisture content - baking qualities
Seed moisture content (%)
B. Abs (%)
Dough Handling Prop.
Loaf Vol. (cc)
Grain
& Texture
10
78.4 ab9.4 ab155.9 a7.1 a
12
78.5 a
9.4 a
154.3 ab
6.9 a
14
78.3 ab
9.1 b
149.0 b
6.8 a
16
77.9 b
9.2 ab
148.4 b
7.0 a
Values in each column followed by different letters are significantly different (P<0.05)
Grain & texture score: 8.0Slide22
Summary of Exp.2
: Flour and baking performanceSlide23
Conclusion
10% 12% 14% 16%
Seed moisture content
12,000 rpm
10% 12% 14% 16%
Seed moisture content
12,000 rpmSlide24
Acknowledgement
We thank personnel at the Hard Red Spring Wheat Quality and Durum Wheat Quality Laboratory, NDSU, for their assistance and technical support during the
study.Slide25
Questions?
www.wheatquality.com