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United States Department of Agriculture

Agricultural Research Service

Soft Wheat Quality Materials and Methods
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Milling quality is a highly heritable genetic trait. Milling-quality score consists of straight-grade flour yield, endosperm separation index (ESI) and friability. Other milling quality parameters also can be utilized from the Allis-Chalmers milling data. Data represent millings from a modified Allis-Chalmers mill of “shrivel-free” grain from various locations and/or crop years (1975-2008). Every effort has been adopted to insure that milling-quality data are representative of the cultivar. However, there is a measure of uncertainty in data representing a cultivar singularly milled. Known standard cultivars that are contained within a set are milled and then compared to the previous milling information for those cultivars. The break-flour yield, test weight and 1000-kernal weight for an individual sample are not especially useful parameters, but comparing the break-flour yields, test weights and 1000-kernel weights of the various known standards can be utilized to establish confidence in verification of the named standards provided in a set.

Materials and Methods

Grain Handling

Kernel and Whole Wheat Tests

Milling Tests

Milling Formulas

Flour Tests

Bake Product Tests

Whole Grain NIR

Micro Assay for Flour Alpha Amylase Activity

Advanced Mill Database  

 

Milling Methods

Allis Mill

Miag Multomat Mill

Quadrumat Junior Flour Mill                             


Last Modified: 7/28/2014
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