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Toward High Quality Whole Grain Soft Wheat Flour
Mary GuttieriClay SnellerEd Souza
Guttieri, Sneller, and Souza. AACC 2009
Flour MillingMiag Multomat
Quadrumat “Advanced”
Guttieri, Sneller, and Souza. AACC 2009
Bran Particle Size Reduction
Quadro ComilMinimum heatinput
Guttieri, Sneller, and Souza. AACC 2009
Bran Particle Size Reduction
Guttieri, Sneller, and Souza. AACC 2009
Bran Particle Size Reduction
Guttieri, Sneller, and Souza. AACC 2009
Bran Particle Size Reduction
Guttieri, Sneller, and Souza. AACC 2009
Bran Particle Size Reduction
>500 μM33%
>350 μM19%
>250 μM19%
>75 μM25%
<75 μM4%
Guttieri, Sneller, and Souza. AACC 2009
Experimental MaterialsReplicated Studies
• 4 Growing Environments– 2007 and 2008– Two Ohio locations
• Miag Mill: 6 varieties– 5 Soft White Winter, 1 Soft Red Winter
• Quad Mill: 14 varieties– 11 Soft White Winter, 3 Soft Red Winter
Guttieri, Sneller, and Souza. AACC 2009
Effect of Flour Mill on Cookie Diameter
13.5
14.0
14.5
15.0
15.5
16.0
16.5
Quad Mill Miag Mill
Coo
kie
dia
(cm
/2 c
k)
White FlourWhole Grain Flour
4 environments, 6 cultivars. AACC Wire-cut Micro
71.7%Flour yield 76.0%
Flour yield
Guttieri, Sneller, and Souza. AACC 2009
Effect of Flour Mill on Whole Grain Starch Damage
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
Quad Mill Miag Mill
Star
ch d
amag
e (%
)
CoralRichland
Megazyme Enzymatic Assay, AACC Method 76-31Guttieri, Sneller, and Souza. AACC 2009
Conclusion
• Minimize roller milling• Quadrumat Advanced + Comil
system appropriate for characterizing cultivar variation
Guttieri, Sneller, and Souza. AACC 2009
Softness Equivalent
40-mesh nylon
94-mesh nylonMids
Throughs
Throughs
Throughs + MidsSoftness Equiv = 100% ×
Bran
Guttieri, Sneller, and Souza. AACC 2009
Cultivar Variation – Whole Grain Wire-cut Cookie Diameter
y = 0.11x + 9.58R² = 0.62
15.0
15.2
15.4
15.6
15.8
16.0
16.2
16.4
16.6
52 54 56 58 60 62 64
Coo
kie
diam
eter
(cm
/2 c
k)
Milling Softness Equivalent (%)
4 Ohio Environments, 14 Soft Wheat Cultivars
(Pioneer 25R26)
Guttieri, Sneller, and Souza. AACC 2009
Cultivar Variation – Whole Grain Wire-cut Cookie Stack Height
y = 0.89x + 11.63R2 = 0.65
17.518.018.519.019.520.020.521.021.522.0
8.0 8.5 9.0 9.5 10.0 10.5 11.0 11.5
Stac
k ht
(mm
/2 c
k)
Flour protein (%)
4 Ohio Environments, 14 Soft Wheat Cultivars
(Kanqueen)
Guttieri, Sneller, and Souza. AACC 2009
Cultivar Variation – Whole Grain Wire-cut Cookie Spread Factor
y = 0.061x + 0.409R2 = 0.67
0.65
0.70
0.75
0.80
0.85
0.90
0.95
4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0
Spre
ad fa
ctor
(cm
/mm
)
Softness Equivalent/Flour protein
4 Ohio Environments, 14 Soft Wheat CultivarsGuttieri, Sneller, and Souza. AACC 2009
Sample Variation – Whole Grain Wire-cut Cookie Spread Factor
y = 0.056x + 0.425R2 = 0.58
0.65
0.70
0.75
0.80
0.85
0.90
0.95
4.5 5.5 6.5 7.5 8.5 9.5
Spre
ad fa
ctor
(cm
/mm
)
Softness Equivalent/Flour protein
63 Soft wheat samples from 4 Ohio trialsGuttieri, Sneller, and Souza. AACC 2009
Bran Variation
Guttieri, Sneller, and Souza. AACC 2009
Whole Grain vs. White FlourWire-cut Cookie Diameter
y = 1.31x - 6.35R2 = 0.90
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2
16.4
16.2 16.4 16.6 16.8 17.0 17.2 17.4
Who
le g
rain
coo
kie
dia
(cm
)
White flour cookie dia (cm)
4 Ohio Environments, 14 Soft Wheat CultivarsGuttieri, Sneller, and Souza. AACC 2009
Whole Grain vs. White FlourWire-cut Cookie Diameter
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2
16.4
16.2 16.4 16.6 16.8 17.0 17.2 17.4
Who
le g
rain
coo
kie
dia
(cm
)
White flour cookie dia (cm)
Coral
ID-16702
4 Ohio Environments, 14 Soft Wheat CultivarsGuttieri, Sneller, and Souza. AACC 2009
Water-extractable Non-starch Polysaccharides in Bran
7
8
9
10
11
12
13
14
Ara
+ X
yl +
Gal
(mg/
g)
Coral
ID-16702
Kanqueen
Pio 25R26
Guttieri, Sneller, and Souza. AACC 2009
Whole Grain Cookie Texture Predicted by Bran WE-NSPs
• Punch test – 2 cookies, 5 punches each• Cookie volume as a covariate in analyses• 14 Cultivars @ 4 env:
– Cultivar F = 3.2** Range: 1.38 – 2.11 kg
• Force = 1.40 + (0.10 × [NSP]) – (0.83 × [Ara]/[Xyl])
r2 = 0.77
Guttieri, Sneller, and Souza. AACC 2009
Conclusions
• Less is More–Minimize milling–Simple testing is informative:
Softness equivalent & Protein• Variability in bran contribution to
cookie performance is important –and an opportunity
Guttieri, Sneller, and Souza. AACC 2009
Thank You
• Technical Assistance of Amy Bugaj, USDA-ARS Soft Wheat Quality Lab
• Financial Support of Kraft Foods and USDA-ARS
Guttieri, Sneller, and Souza. AACC 2009
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