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A Method to Determine Hardness and Work of Grinding Wheat
Author(s) -
MILLER B. S.,
HUGHES J. W.,
AFEWORK S.,
POMERANZ Y.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04502.x
Subject(s) - grind , farinograph , grinding , mathematics , standard deviation , water content , mill , work (physics) , winter wheat , materials science , food science , pulp and paper industry , agronomy , statistics , metallurgy , wheat flour , chemistry , biology , mechanical engineering , engineering , geotechnical engineering
The Brabender Farinograph with a burr mill accessory was modified to measure the work in joules to grind 25–55g of wheat and to provide a digital readout of the data. Temperature (18–20°C), protein content (10.5–15.9%), kernel size, and growth location had little effect on the results, but the work required to grind wheat increased with increasing moisture content (7–13%). The average work was 530 joules (standard deviation 3.3) for 60 samples of a soft white winter wheat and 880 joules (standard deviation 5.3) for 60 samples of a very hard red winter wheat. The method may be suitable for distinguishing between hard and soft wheats.