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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #315062

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Optimization of hard red spring wheat milling for whole wheat flour production

Author
item Khalid, Khairunizah - North Dakota State University
item Manthey, Frank - North Dakota State University
item Ohm, Jae-bom
item Simsek, Senay - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/11/2015
Publication Date: 4/10/2015
Citation: Khalid, K.H., Manthey, F., Ohm, J.-B., Simsek, S. 2015. Optimization of hard red spring wheat milling for whole wheat flour production. The American Society of Agricultural and Biological Engineers Intersectional Meeting, April 10–11, 2015, Fargo, ND.

Interpretive Summary:

Technical Abstract: The objective of this study was to determine the effect of seed moisture content (10 to 16%) and rotor speed (6,000 to 15,000 rpm) of a centrifugal mill on quality of whole wheat flour (WWF) and subsequent baking quality. Particle size distribution, flour temperature, flour moisture, and starch damage were quantified for all treatments. High rotor speed (15,000 rpm) produced fine particle size (90% fine fraction at less than 150 µm), and low starch damage (8%); in contrast it did not impact the moisture content (9%) or temperature (27'C) of WWF. Seed moisture content significantly affected the particle size distribution; the levels determined to be optimal, in as much as further moisture (up to 16%) did not significantly produce finer particle size (83% fine fraction). Seed moisture content had linear relationships with flour moisture content and starch damage, showing higher moisture (10%) and starch damage (10%) when seed moisture level was increased. All the WWF treatments were evaluated for their performance during baking. Dough strength, baking absorption, loaf volume, and crumb texture were quantified for all WWF treatment. Long mixing time (4 min) was needed with WWF produced from high rotor speeds (12,000 rpm and 15,000 rpm) and low seed moisture content (10% and 12%). Good dough handling properties and high loaf volume resulted from WWF produced from high rotor speed and low seed moisture content. However, optimum baking properties were achieved with WWF produced from 12,000 rpm rotor speed and 12% seed moisture content.