1. NC-213 The U.S. Quality Grains Research Consortium Marketing and Delivery of Quality Grains and BioProcess Coproducts Whole Wheat Milling of Hard Red Spring Wheat Khairunizah Hazila Khalid, Frank Manthey, Jae-Bom Ohm, and Senay Simsek Cereal Science Graduate Program Department of Plant Sciences North Dakota State University

2. Nutritious Macro- nutrients 1) Whole- wheat flour Major crop in ND High protein content 2) Hard red spring wheat Commercial WWF 3) Whole- wheat milling Introduction

3. 2kg of sample Rotor speed 18,000 rpm 4) Centrifugal mill Affect milling properties 5) Seed moisture content Introduction

4. Objectives 1.To determine the effect of rotor speed and seed moisture content on quality of whole wheat flour. 2.To evaluate the performance of whole wheat flour on baking quality.

5. A)Bulk sample of hard red spring wheat. Grain QualityValueGrain QualityValue FOSS-Protein (12%mb)14.9SKCS-Hardness95 FOSS-Moisture (%)13.2SKCS-Weight (g)35 Test Weight (lb/bu)63.8SKCS-Moisture (%)12.3 1000 kwt (g)34.4SKCS-Diameter (mm)2.6 Kernel Distribution Large (%)61 Kernel Distribution Medium (%)39 Materials Table 1: Grain quality

6. Feeding Grinding Air-cooling system B) Ultra-centrifugal mill with a 250µm screen (Retsch ZM200, Haan, Germany)

7. Rotor blade Ring sieve (250um) Rotor blade Source: www.retsch.com

8. Mill Setting Evaluation Rotor speed, rpm 6,000; 9,000; 12,000; 15,000 Seed moisture content, % 10%, 12%, 14%, 16% Feed-rate (vibration) 12.6 g/min (30v) 44.5 g/min (40v)

9. Sample size 200 g Screen size 250µm RCBD 3 factorial3 rep. Data SAS software Proc ANOVA LSD Experimental Design

10. Exp.1: Milling quality parameters After milling, these were measured: 1.Particle size distribution vibratory sieve shaker 2.Flour temperature Infra-red thermometer 3.Flour moisture content oven method 4.Starch damage Method 76-30.02 (AACC International)

11. Particle size distribution(%) Coarse : > 425µm Medium : 425µm >  > 150µm Fine : < 150µm

12. Results: Particle size distribution(%) Rotor speed, rpm % ground wheat Coarse >425 μm Medium 425 µm > x > 150 µm Fine < 150 µm 6,0000.01 ab28 a71 d 9,0000.02 a19 b80 c 12,0000.00 b12 c87 b 15,0000.01 ab9 d90 a Table 1: Rotor speed – particle size distribution Values in each column followed by different letters are significantly different (P<0.05)

13. Results: Particle size distribution(%) Seed moisture content (%) % ground wheat Coarse >425 μm Medium 425 µm > x > 150 µm Fine < 150 µm 100.00 b18 a81 b 120.01 ab18 a81 b 140.03 a16 b83 a 160.01 ab16 b83 a Table 2: Seed moisture content – particle size distribution Values in each column followed by different letters are significantly different (P<0.05)

14. Results: Flour Qualities Table 3: Rotor speed – flour qualities Values in each column followed by different letters are significantly different (P<0.05) Rotor speed, rpm Moisture (%) Flour Temp. (  C) Starch Damage (14% mb) 6,0009.0 a27 a9.4 b 9,0009.3 a27 a9.6 a 12,0009.1 a26 a8.6 c 15,0009.0 a27 a7.6 d

15. Results: Flour Qualities Table 4: Seed moisture content – flour qualities Seed moisture content (%) Moisture (%) Moisture loss Flour Temp. ( ° C) Starch Damage (14% mb) 10 8.2 c1.826 c7.8 d 12 8.6 c3.426 c8.1 c 14 9.4 b4.627 b9.3 b 16 10.2 a5.828 a10.1 a Values in each column followed by different letters are significantly different (P<0.05)

16. Lower starch damage Greater fine particle size Higher rotor speed Low starch damage Less fine particle size Low seed moisture content Summary of Exp.1: Milling quality parameters

17. Exp.2: Baking performance Evaluation of flour’s performance: 1.Mixograph - AACC method 54-40.02 2.Baking - AACC method 10-09.01 with modifications, straight dough, 25g loaf.

18. Mixogram Midline peak time (MPT) Peak Time – indication of well developed gluten in dough system

19. Results: Mixograph (MPT) Table 5: Rotor speed - midline peak time (MPT) Rotor speed (rpm) MPT (min.) 6,000 3.7 b 9,000 3.7 b 12,000 3.9 b 15,000 4.1 a Table 6: Seed moisture content - midline peak time (MPT) Seed moisture content (%) MPT (min.) 10 4.1 a 12 4.0 a 14 3.7 b 16 3.6 b Values in each column followed by different letters are significantly different (P<0.05)

20. Results: Baking Qualities Table 7: Rotor speed - baking qualities Rotor speed (rpm) B. Abs (%) Dough Handling Prop. Loaf Vol. (cc) Grain & Texture 6,000 78.7 a9.0 b145.8 b6.9 ab 9,000 78.6 a9.3 a154.5 a6.8 b 12,000 77.9 b9.5 a154.0 a7.1 a 15,000 77.9 b9.3 a153.3 a7.0 ab Values in each column followed by different letters are significantly different (P<0.05) Grain & texture score: 8.0

21. Results: Baking Qualities Table 8: Seed moisture content - baking qualities Seed moisture content (%) B. Abs (%) Dough Handling Prop. Loaf Vol. (cc) Grain & Texture 10 78.4 ab9.4 ab155.9 a7.1 a 12 78.5 a9.4 a154.3 ab6.9 a 14 78.3 ab9.1 b149.0 b6.8 a 16 77.9 b9.2 ab148.4 b7.0 a Values in each column followed by different letters are significantly different (P<0.05) Grain & texture score: 8.0

22. Summary of Exp.2: Flour and baking performance Better dough handling properties Higher loaf volume Higher rotor speed Higher loaf volume Low seed moisture content

23. 12,000 rpm 12% seed mc Milling setting Fine particle size Low starch damage Whole HRSW flour Quality Better dough quality High loaf volume Bread Quality Conclusion 10% 12% 14% 16% Seed moisture content 12,000 rpm 10% 12% 14% 16% Seed moisture content 12,000 rpm

24. Acknowledgement We thank personnel at the Hard Red Spring Wheat Quality and Durum Wheat Quality Laboratory, NDSU, for their assistance and technical support during the study.

25. NC-213 The U.S. Quality Grains Research Consortium Marketing and Delivery of Quality Grains and BioProcess Coproducts Questions? www.wheatquality.com