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NC-213The U.S. Quality Grains Research Consortium
Marketing and Delivery of Quality Grains and BioProcess Coproducts
Whole Wheat Milling of Hard Red Spring Wheat
Khairunizah Hazila Khalid, Frank Manthey, Jae-Bom Ohm, and Senay SimsekCereal Science Graduate Program
Department of Plant SciencesNorth Dakota State University
NutritiousMacro-
nutrients
1) Whole-wheat flour
Major crop in ND
High protein content
2) Hard red spring wheat
Commercial WWF
3) Whole-wheat milling
Introduction
2kg of sample
Rotor speed 18,000 rpm
4) Centrifugal mill
Affect milling
properties
5) Seed moisture
content
Introduction
Objectives
1. To determine the effect of rotor speed and seed moisture content on quality of whole wheat flour.
2. To evaluate the performance of whole wheat flour on baking quality.
A) Bulk sample of hard red spring wheat.
Grain Quality Value Grain Quality Value
FOSS-Protein (12%mb) 14.9 SKCS-Hardness 95FOSS-Moisture (%) 13.2 SKCS-Weight (g) 35Test Weight (lb/bu) 63.8 SKCS-Moisture (%) 12.31000 kwt (g) 34.4 SKCS-Diameter (mm) 2.6Kernel Distribution Large (%) 61Kernel Distribution Medium (%) 39
Materials
Table 1: Grain quality
FeedingGrindingAir-cooling system
B) Ultra-centrifugal mill with a 250µm screen (Retsch ZM200, Haan, Germany)
Rotor blade
Ring sieve (250um)
Rotor blade
Source: www.retsch.com
Mill Setting Evaluation
Rotor speed, rpm6,000; 9,000; 12,000; 15,000
Seed moisture content, %10%, 12%, 14%, 16%
Feed-rate (vibration)12.6 g/min (30v) 44.5 g/min (40v)
Sample size 200 g
Screen size 250µm
RCBD 3 factorial 3 rep.
Data SAS software
Proc ANOVA LSD
Experimental Design
Exp.1: Milling quality parameters
After milling, these were measured:1. Particle size distribution
vibratory sieve shaker2. Flour temperature
Infra-red thermometer3. Flour moisture content
oven method4. Starch damage
Method 76-30.02 (AACC International)
Particle size distribution(%)• Coarse : > 425µm
• Medium : 425µm > > 150µm
• Fine : < 150µm
Results: Particle size distribution(%)
Rotor speed, rpm
% ground wheat
Coarse>425 μm
Medium425 µm > x > 150 µm
Fine< 150 µm
6,000 0.01 ab 28 a 71 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)
Results: Particle size distribution(%)
Seed moisture content (%)
% ground wheat
Coarse>425 μm
Medium425 µm > x > 150 µm
Fine< 150 µm
10 0.00 b 18 a 81 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)
Results: Flour QualitiesTable 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)
6,000 9.0 a 27 a 9.4 b
9,000 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 d
Results: Flour QualitiesTable 4: Seed moisture content – flour qualities
Seed moisture
content (%)Moisture
(%)Moisture
lossFlour Temp.
(°C)
Starch Damage
(14% mb)
10 8.2 c 1.8 26 c 7.8 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)
• Lower starch damage
• Greater fine particle size
Higher rotor speed
• Low starch damage
• Less fine particle size
Low seed moisture content
Summary of Exp.1: Milling quality parameters
Exp.2: Baking performanceEvaluation of flour’s performance:
1. Mixograph - AACC method 54-40.02
2. Baking - AACC method 10-09.01 with modifications, straight dough, 25g loaf.
MixogramMidline peak time (MPT)
Peak Time – indication of well developed gluten in dough system
Results: Mixograph (MPT)Table 5: Rotor speed - midline peak time (MPT)
Rotor speed (rpm)
MPT (min.)
6,000 3.7 b9,000 3.7 b
12,000 3.9 b15,000 4.1 a
Table 6: Seed moisture content - midline peak time (MPT)
Seed moisture content (%)
MPT (min.)
10 4.1 a12 4.0 a14 3.7 b16 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)
Results: Baking QualitiesTable 7: Rotor speed - baking qualities
Rotor speed (rpm)
B. Abs (%)
Dough Handling Prop.
Loaf Vol. (cc)
Grain & Texture
6,000 78.7 a 9.0 b 145.8 b 6.9 ab9,000 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 a15,000 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: 8.0
Results: Baking QualitiesTable 8: Seed moisture content - baking qualities
Seed moisture
content (%)B. Abs
(%)Dough
Handling Prop.Loaf Vol.
(cc) Grain & Texture
10 78.4 ab 9.4 ab 155.9 a 7.1 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: 8.0
Summary of Exp.2: Flour and baking performance
• Better dough handling properties
• Higher loaf volume
Higher rotor speed
• Higher loaf volume
Low seed moisture content
• 12,000 rpm• 12% seed mc
Milling setting
• Fine particle size• Low starch
damage
Whole HRSW flour Quality • Better dough
quality• High loaf
volume
Bread Quality
Conclusion
10% 12% 14% 16%
Seed moisture content
12,000 rpm
10% 12% 14% 16%
Seed moisture content
12,000 rpm
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.
NC-213The U.S. Quality Grains Research Consortium
Marketing and Delivery of Quality Grains and BioProcess Coproducts
Questions?
www.wheatquality.com