Cereal Chem 62:47-50 | VIEW
Effect of Variations in Tempering on Micromilling of Hard Winter Wheat.
Y. Pomeranz, L. C. Bolte, K. F. Finney, and M. D. Shogren. Copyright 1985 by the American Association of Cereal Chemists, Inc.
Three variations in tempering were used to micromill 110-g samples of 12 hard red winter wheat varieties that varied widely in weight per bushel, kernel weight, protein and ash contents, and kernel hardness. In all three variations, the wheat was tempered to 15% moisture and was passed through two prebreak treatments. In variation A, the first prebreak was made 1 1/4 hr after water addition and the wheat was rested for 1/4 hr before the second prebreak. In the other two variations (B and C), the two prebreak treatments were made 2 and 24 hr after water addition, respectively, with practically no intermediate rest. The three variations in tempering were also applied to three hard red winter wheats of different hardness characteristics, each from four locations. The yields of flours milled by the three variations in tempering were about 69% and flour ash contents were about 0.35%. Flours obtained by micromilling by the three variations in tempering time were comparable in protein content and breadmaking characteristics (gassing power, water absorption, mixing time, loaf volume, and crumb grain). The prebreak treatments made it possible, within 2 hr, to produce flours for determination of gross composition and for evaluation of milling and breadmaking characteristics.