Kansas City MO February 1819 2015 PROCESSING PROPERTIES OF WHOLEWHEAT DURUM FLOUR MILLED ON A CENTRIFUGAL MILL Presenter Lingzhu Deng Advisor Dr Frank Manthey Cereal Science Graduate Program ID: 566899
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NC 213: US Quality Grains Research ConsortiumKansas City, MOFebruary 18-19, 2015
PROCESSING PROPERTIES OF WHOLE-WHEAT DURUM FLOUR MILLED ON A CENTRIFUGAL MILL
Presenter: Lingzhu Deng
Advisor: Dr. Frank
Manthey
Cereal Science Graduate Program
North Dakota State UniversitySlide2
Whole-wheat durum flour -Nutritious; -Healthy benefits.
Whole-wheat durum flour Whole-wheat pasta -Milling & flour properties; -Direct grinding/ reconstitution;
-Genotype selection.Whole-wheat durum flour milling -Grinding each portion; -Mill type.
INTRODUCTIONSlide3
Milling techniques is the most concern in whole-wheat milling that it determines particle size distribution of whole-wheat flour. Excessive grinding
-Damages to starch granule, protein, and unsaturated fatty acids under heat generation (
Prabhasankar
and Rao, 2001); -is destructive on water binding ability and dough network; -All above results in high amylose leaching and cooking loss.
Prabhasankar, P., and Rao, P.H. 2001. Effect of different milling methods on chemical composition of whole wheat flour. Eur. J. Food Res. Technol. 213: 465-469.
INTRODUCTIONSlide4
Retsch Mill (ZM 200, Retsch, Germany)
-Feeding -Feeding capacity: 2-4 kg; -Grinding
-Impact and shear; -Cooling part -Air stream cools flour.INTRODUCTIONSlide5
OBJECTIVESTo determine milling configuration of whole-wheat durum flour on a centrifugal mill which to have similar fineness as commercial whole-wheat flours.
To evaluate whole-wheat pasta quality using whole-wheat durum flour on different milling configurations.Slide6
WHOLE-WHEAT FLOUR MILLINGMaterials -Bulk of durum samples (ND, 2012).
Methods -Milling Screen Aperture: 250, 500, 1,000 µm; -
Rotor speed: 6,000, 9,000, 12,000, 15,000, 18,000 rpm;
-Grain moisture: 12%.
Test Weight
(
lb
/
bu
)
1000-kernel weight(g)
Moisture
(%)
Protein
(%)
kernel
size (%)
Large
Medium
Small
62.3
37.9
9.0
13.9
58
38
4Slide7
Quality Parameters -Flour and mill temperature: thermometer (
TN408LC, Metris, NJ); -Flour moisture: AACCI Method 44-15.02; -Flour starch damage: AACCI Method 76-31.01;
-Flour color:
CIE lightness (CR310, Minolta, NJ); -Flour particle
size distribution: Retsch
sieve vibratory shaker (Retsch, Germany) .
WHOLE-WHEAT FLOUR MILLING
AACC, Approved methods of the American Association of Cereal Chemists. 2010.
10
th
Ed. Methods (44-15.02),
and (
76-31.01
).
AACC, St. Paul, MN. Slide8
Statistical Analysis
-Experimental design: RCBD
with split plot arrangement.
Whole plot was mill screen and subplot was rotor speed. -ANOVA and mean separation (LSD) have been done at
P<0.05.WHOLE-WHEAT FLOUR MILLINGSlide9
WHOLE-WHEAT FLOUR MILLINGFlour Temperature
76
0
C
No vacuum cooling
250
μm
, 12,000 rpm
With vacuum cooledSlide10
WHOLE-WHEAT FLOUR MILLINGMill Surface Temperature
98
0
C
No vacuum cooling
250
μm
, 12,000 rpm
With vacuum cooledSlide11
WHOLE-WHEAT FLOUR MILLINGMoistureSlide12
Particle Size DistributionWHOLE-WHEAT FLOUR MILLING
250
μm
500
μm
1,000
μmSlide13
WHOLE-WHEAT FLOUR MILLINGStarch Damage
LightnessSlide14
WHOLE-WHEAT FLOUR MILLINGSlide15
WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOURParticle Size Distribution
North Dakota Mill whole-wheat flour (North Dakota Mill, Fargo, ND); and
Ultragrain
(Ardent Mills, Omaha, NE)Slide16
WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOURColor and Starch Damage
Lightness
Starch Damage (%)
Ultragrain84.25.6
250 µ
m, 12,000 rpm82.69.7
Dakota Mill WWF
77.7
3.7
500 µm, 18,000 rpm
78.5
5.5Slide17Slide18
WHOLE-WHEAT PASTA PROCESSING4 Durum CultivarsGrain moisture: 12%
Mill screen: 250 and 500 µm.Semi-commercial pasta extruder (
DeMaCo
, Melbourne, FL)Laboratory dryer (730C, 10h)
Pasta color: Hunter lightness
(CR310, Minolta , NJ);Cooked Quality: AACCI
Method 66-50.01
.
RCBD with split plot arrangement. Whole plot was mill
screen and
subplot
was durum cultivar.
ANOVA and mean separation (LSD) at P<0.05.
AACC, Approved methods of the American Association of Cereal Chemists. 2010. 10
th
Ed
.
Methods
(66-50.01). AACC, St. Paul, MN. Slide19
WHOLE-WHEAT PASTA PROCESSING
Cultivar
Pasta Lightness
Firmness (g∙cm)
Cooking Loss (%)
250 µm
500 µm
250µm
500µm
250µm
500µm
Maestrale
37.5
37.1
5.3a
3.8b
8.5a
7.9a
Saragolla
37.4
36.3
4.2a
3.8b
10.1a
8.6b
Tioga
35.5
35.0
4.5a
3.9b
9.9a
8.5b
Carpio
34.3
33.7
5.8b
5.3b
7.9a
7.5a
Ultragrain
33.6
5.1
8.3Slide20
WHOLE-WHEAT PASTA PROCESSING
CultivarFirmness (
g∙cm
)Cooking Loss (%)
250 µm500 µm
250 µm500 µm
Maestrale
5.3A
3.8B
8.5A
7.9A
Saragolla
4.2A
3.8B
10.1A
8.6B
Tioga
4.5A
3.9B
9.9A
8.5B
Carpio
5.8A
5.3B
7.9A
7.5A
Ultragrain
5.1
8.3
To compare cooking properties means within a
cultivar.Slide21
TO CONCLUDE…Slide22
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