Background and objectives The effect of the tempering time and milling system (normal vs. hard) on the quality of wheat flour and pan bread was investigated for Australian and Russian wheat. Tempering was carried out for 12, 24, and 36 hr. Tempered kernels were milled by a system controlled by a Bühler automatic programmable logic controller. Findings Hard milling resulted in a significantly (p ≤ 0.05) higher extraction rate, ash content, and milling efficiency index than normal milling. Normal milling resulted in a significantly higher (p ≤ 0.05) gluten index (99.20–99.65). The amount of damaged starch in the two wheat cultivars was increased significantly (p ≤ 0.05) by hard milling. The highest stability times (18.5 and 7 min) were observed for normal milled Australian and Russian wheat tempered for 36 and 24 hr, respectively. Alveograph data illustrated the superiority of Australian over Russian wheat flour. Conclusions To produce high‐quality flour and consequently highly acceptable pan bread, kernels of Australian and Russian wheat should be tempered for 12 and 24 hr, respectively. Normal milling was superior to hard milling for both Australian and Russian wheat. Significance and novelty Optimization of the tempering time and milling system for wheat kernels on a large scale.

Background and objectives:The physicochemical and rheological properties of flour mill streams obtained from the normal milling process of two wheat types were studied. Flour mill streams from consecutive milling processes (breaking, dividing, and reduction stages) differed in their overall technological functionality.Findings: For both Australian and Russian wheat types, break streams had higher moisture and ash contents than did reduction streams. Ash content increased with progressively increasing break and reduction streams. Likewise, protein and fat contents increased with successive break streams (B1-B5) and reduction streams (C5 and C6). The results for both wheat types indicate that the progressive milling of break and reduction mill streams led to a marked decrease in flour gluten index. For both wheat types, the reduction flour streams had higher levels of damaged starch than did the break section flour streams. The break section flour streams had a higher αamylase activity than did the reduction flour streams.Conclusions: Rheological properties illustrated a wide range of dough properties between the different break and reduction streams of Australian and Russian wheat types. Significance and novelty:The present study was applied on flour mill streams at large-scale milling. Also, fat content of the investigated mill streams is somewhat novel.

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Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers.The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions.

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