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The conditioning of wheat. The effect of increasing wheat moisture content on the milling performance of uk wheats with reference to wheat texture
Author(s) -
Hook Simon C. W.,
Bone Geoffrey T.,
Fearn Thomas
Publication year - 1982
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.2740330711
Subject(s) - water content , moisture , agronomy , extraction (chemistry) , wheat flour , wheat grain , mathematics , materials science , chemistry , food science , composite material , biology , geotechnical engineering , chromatography , engineering
Five UK wheats of similar protein content but widely different degrees of hardness have been conditioned, using two lying times, to give wheat moisture contents in the range 14–16%. The milling performance of the wheats has been assessed in terms of extraction rate, flour moisture content, grade colour figure (GCF) and ash content. Extraction rates all decreased in a linear manner with increasing wheat moisture content. The hard wheats tolerated added water far better than the soft wheats. Hard wheats exhibited a smaller extraction rate loss than the soft wheats for each additional 1% wheat moisture content. Flour moisture contents increase with increasing wheat moisture content and a measure of the moisture losses is obtained for the laboratory milling system. GCF and ash fell with increasing wheat moisture content (decreasing extraction rate). When extraction rates are based on wheat at a fixed moisture content the hard wheats showed very small gains in milling yield but soft wheats suffered a reduction in milling performance as wheat moisture increased.