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    Quality Criteria and Tests: Milling Wheat

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    ravivarmahyd8173
    Moisture content above 15% in stored wheat threatens quality as it increases risks of infestation, mold, and mycotoxin formation which can lead to rejection. Specific weight indicates grain filling and thin, shriveled grain will not mill well to produce flour. Screenings and admixture like chaff and weed seeds must be below 2% before milling or it represents a loss for millers. Protein content is a key specification for bread flours and above 13% is preferred, while lower protein flours can be used for biscuits and cakes.

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    Quality Criteria and Tests: Milling Wheat

    Uploaded by

    ravivarmahyd8173
    111 views2 pages
    Moisture content above 15% in stored wheat threatens quality as it increases risks of infestation, mold, and mycotoxin formation which can lead to rejection. Specific weight indicates grain filling and thin, shriveled grain will not mill well to produce flour. Screenings and admixture like chaff and weed seeds must be below 2% before milling or it represents a loss for millers. Protein content is a key specification for bread flours and above 13% is preferred, while lower protein flours can be used for biscuits and cakes.

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    Wheat

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    Milling Wheat

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    Moisture content above 15% in stored wheat threatens quality as it increases risks of infestation, mold, and mycotoxin formation which can lead to rejection. Specific weight indicates grain filling and thin, shriveled grain will not mill well to produce flour. Screenings and admixture like chaff and weed seeds must be below 2% before milling or it represents a loss for millers. Protein content is a key specification for bread flours and above 13% is preferred, while lower protein flours can be used for biscuits and cakes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    111 views2 pages

    Quality Criteria and Tests: Milling Wheat

    Uploaded by

    ravivarmahyd8173
    Moisture content above 15% in stored wheat threatens quality as it increases risks of infestation, mold, and mycotoxin formation which can lead to rejection. Specific weight indicates grain filling and thin, shriveled grain will not mill well to produce flour. Screenings and admixture like chaff and weed seeds must be below 2% before milling or it represents a loss for millers. Protein content is a key specification for bread flours and above 13% is preferred, while lower protein flours can be used for biscuits and cakes.

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    © All Rights Reserved
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    6

    Moisture content
    Wheat quality is threatened when the moisture
    content of stored grain exceeds 15%.There is a
    risk of infestation and mould as well as
    mycotoxin formation,all of which can lead to
    rejection.
    Specific weight
    Thin,shrivelled grain will not mill to produce
    adequate amounts of clean,white flour.
    The specific weight test measures the weight of
    grain in kilogrammes that can be packed
    into a cylinder of fixed volume,normally 1 litre,
    and indicates grain filling.
    Screenings and admixture
    Screenings are undersized grains and admixture
    comprises impurities,eg chaff, weed seeds and
    earth,which must be removed before milling
    marketable flour. Screenings and admixture
    represent a loss to the miller, so a maximum of
    2%is normally allowed.
    Screenings and admixture are measured using
    standard slotted 3.5 mm and 2 mm sieves.
    Variety
    Wheat varieties are categorised by nabim
    Groups 1 to 4.Groups 1 and 2 are used for
    most breadmaking grists while Group 3 is used
    for a range of biscuit,cake and batter flours.
    Protein content
    P rotein content is specified for all bake ry fl o u rs
    and is a key part of the contra c t . For most
    b readmaking fl o u r, wheat with a protein content
    ab ove 13%dry matter, is pre fe rre d . If pro t e i n
    content cannot be ach i eved using home-grow n
    w h e a t ,i m p o rted high protein wheat or wheat
    gluten can be added in. For most biscuits and
    c a ke s , gluten fo rmation is not re q u i red and
    mu ch lower protein fl o u rs may be used.
    Protein quality
    When wetted,during dough making,some of
    the proteins in wheat flour form a visco-elastic
    substance gluten.This can hold gas produced
    during fermentation and supports the starch
    and bran producing a typical well-risen UK loaf.
    The amount and quality of gluten produced
    indicates potential performance.No fixed
    threshold exists.
    Milling wheat
    quality criteria and tests
    While almost any wheat can
    be milled, millers produce a
    wide range of flours with
    specifications tightly defined by
    bakers for each product.
    Millers analyse and then
    segregate each batch of wheat
    to meet the quality their
    customers require for each
    grist or blend.
    Need more information?
    7
    Hagberg Falling Number
    Low Hagberg indicates high enzyme activity
    and onset of sprouting. A threshold of 250
    seconds is used for breadmaking wheat and
    samples with low Hagberg are rejected.Low
    Hagberg wheat produces bread with a dark
    crust colour and a weak,sticky crumb that
    cannot be sliced.
    The Hagberg test is used world-
    wide.It measures the time,
    in seconds,a plunger takes
    to descend through a
    heated mixture of ground
    grain and water.The test
    provides an indirect
    estimate of alpha-
    amylase activity.
    Moulds,damaged grain
    and odours
    Visual examination assesses grain for moulds,
    Fusarium (pink grains) and particularly ergot.
    Checks are made for live insects and grain
    damaged by insects.
    Experienced staff also assess grain for unusual
    odours.Mustinessor chemicalodours
    indicate storage problems.
    Individual companies set their own criteria for
    these assessments.
    Grain hardness
    Grain hardness is a key variety trait for milling.
    Hard and soft wheats have different processing
    requirements and end-uses.The hard wheats
    used for breadmaking must absorb sufficient
    water during dough making.Soft wheats are
    preferred for biscuits as much added liquid is
    baked out to produce a crisp product.
    By crushing individual grains within a Single
    Kernel Characterisation System (SKCS)
    instrument,the miller can check grain hardness
    and identify mixtures of hard and soft varieties.
    Near infrared calibrations,based on SKCS,can
    rapidly separate hard and soft wheat samples.
    Important parameters
    Ch ar act er i s t i c Far mer t es t I n t ak e t es t Buyer r es p on s e
    Moisture content yes yes price deduction or rejection
    Specific weight yes yes price deduction or rejection
    Screenings and admixture yes yes price deduction
    Variety no yes price deduction or rejection
    Protein quality no yes price deduction or rejection
    Protein content sometimes yes rejection
    Hagberg Falling Number sometimes yes price deduction or rejection
    for breadmaking
    Moulds, damaged grain no yes price deduction or rejection
    and odours
    Grain hardness sometimes yes price deduction or rejection
    Visit the nabim website at www.nabim.org.uk

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