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Effect of Tempering Conditions on Milling Performance and Flour Functionality
Author(s) -
Kweon Meera,
Martin Ron,
Souza Edward
Publication year - 2009
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-86-1-0012
Subject(s) - tempering , moisture , bran , wheat flour , food science , chemistry , yield (engineering) , pulp and paper industry , materials science , agronomy , raw material , metallurgy , composite material , biology , organic chemistry , engineering
Tempering conditions of wheat grain change the quality of the flour, yet most experimental milling systems use a standard tempering without optimization. The effect of tempering condition on milling performance and flour functionality for soft red winter (SRW) wheat grain was tested by measuring flour yield, ash, polyphenol oxidase (PPO), and solvent retention capacity (SRC) in grain samples from three SRW cultivars (Roane, Cyrus, and Severn). Tempering was conducted with a full factorial design of initial wheat moisture, tempered wheat moisture, tempering temperature, and tempering time at two levels. Tempered wheat moisture had the largest effect on milling performance and flour functionality. Flour yield was more reduced for all samples tempered at 15% moisture than for samples tempered to 12% moisture. Flour quality of the 15% tempered sample was better than the 12% tempered samples due to less bran contamination as measured by flour ash and PPO. Increasing the tempering moisture increased flour sucrose SRC and lactic acid SRC but reduced sodium carbonate SRC for samples. Changing tempered wheat moisture changed flour yield and quality much more than did changing the length of time for tempering, the temperature at wheat is tempered, or differences in the initial moisture of the wheat before tempering. The last three effects could be used to improve flour yield in both the 12 and 15% tempered wheat treatment but the detrimental effects of these treatments on flour quality were minimal when combined with the 15% tempered wheat moisture treatment.