Premium
Evaluation of the brabender quadrumat junior experimental flour mill for routine wheat testing
Author(s) -
Meredith P.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180905
Subject(s) - mill , wheat flour , mathematics , food science , yield (engineering) , mixing (physics) , pulp and paper industry , engineering , materials science , chemistry , metallurgy , mechanical engineering , physics , quantum mechanics
An automatic laboratory wheat‐flour mill has been tested during four years with a range of New Zealand wheat varieties and qualities. Yields of flour and the usual analyses of the flours have been determined. It is concluded that the flour produced is sufficiently similar to that from an Allis‐Chalmers experimental mill to be suitable for a large‐scale wheat quality testing programme. The only important difference was in mixing tolerance of doughs from the two kinds of flours. Yield of flour from the mills was severely reduced as wear occurred during four years of testing.