Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

Lindgren, Amber; Şimşek, Şenay

doi:10.1111/jfpp.12590

Cited by 18 publications

(25 citation statements)

References 22 publications

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“…Data clearly indicated the distribution in wheat flour mill streams quality as expected and the average of all SRC values were found in the reduction flour streams. The SRCLa values are related to the amount of protein in a flour sample [1,8]. A more recent study observed that the SRCLa is related specifically to the glutenin content, not to the total protein content [23].…”

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

“…Flour for bread production typically requires considerable farinograph water absorption (FWA), high energy (E), and relatively high damaged starch and arabinoxylan contents. Flour for cookie production typically necessitates low FWA, minimal E and low damaged starch and arabinoxylan contents [8] Figures 2, and 3, showed that the break flour streams had the lowest values of SRCSo, SRCSu, SRCw, and GPI, while the last reduction flour streams had the highest values of SRCSu, SRCw and GPI. On the other hand, the highest SRCLa value was found in the fourth break stream, while the lowest estimates of SRCLa and SRCSo were found for the fifth break stream.…”

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

“…SRC parameters provide a measure of solvent compatibility for the three polymeric components of wheat flour: gluten, damaged starch, and arabinoxylan, i.e. SRCLa, SRCSo and SRCSu [8]. Flour for bread production typically requires considerable farinograph water absorption (FWA), high energy (E), and relatively high damaged starch and arabinoxylan contents.…”

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

“…Hence, the mill stream samples with higher SRCLa values specifically indicate higher glutenin content. The SRCSo values are related to the damaged starch content of the flour while the SRCSu values refer to the arabinoxylan content of the flour sample [8]. The break flour streams had lower SRCSu values than the other samples and this is probably due to the low arabinoxylan content.…”

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

“…Most of the published papers consider only wheat breeding aspects. However, having in mind first principles on which the SRC methodology is based, there are no obstacles for testing properties of wheat flour mill streams as other authors proved [8]. Besides abovementioned, there is a global trend toward time reduction and introduction of data analyses, modelling and automation of processing, from which the milling business is not excluded.…”

Section: Introductionmentioning

confidence: 99%

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Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

Vukić

Hajnal

Mastilović

et al. 2020

Hem Ind

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This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The swelling properties were measured by applying the Solvent Retention Capacities (SRC) tests. Significant correlation coefficients were determined for certain rheological parameters. In an effort to extract additional insights from the properties measured, a multivariate analysis was used to develop relationships between the studied parameters. To determine relevant relationships among the parameters, the data exploration step by the Principal Component Analysis was performed. Then, multivariate Partial Least Squares Regression (PLSR) models were developed, to predict certain empirical rheology parameters based on the SRC parameters. The processing of experimental data indicated the possibility of using SRC parameters for predicting rheological properties in conjunction with a suitable mathematical model. The presented approach may be useful for rapid prediction of wheat flour mill streams characteristics and for optimization of the end-flour performances.

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Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

Section: Farinograph Extensograph and Solvent Retention Capacity mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

Vukić

Hajnal

Mastilović

et al. 2020

Hem Ind

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Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

Price

Kiszonas²,

Smith

et al. 2021

Cereal Chem

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Background and objectives Yellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation. Findings Dry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles <125 μm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour. Conclusion This study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%. Significance and novelty To serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.

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Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat

2020

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Background and Objective Limited data have been reported on the evaluation of physicochemical characteristics in millstreams (MS) obtained from large‐scale mills for hard red spring (HRS) wheat. Therefore, this research was designed to evaluate the MIAG‐Multomat mill that is a large‐scale experimental mill imitating the commercial flour mills. Findings The MIAG‐Multomat mill yielded different trends across MS for ash and arabinoxylan. Specifically, reduction MS had lower ash content but higher arabinoxylan content than break MS. Moreover, arabinoxylan and other factors such as damaged starch content and coarse particle (over 600‐µm) percent had significant (p < .05) correlations with bread‐making traits including mixograph peak time, water absorption, and bread loaf volume, while ash had nonsignificant correlations with these quality traits. Conclusions This research investigated the influence of physicochemical characteristics on bread‐making quality for the MIAG‐Multomat MS. Overall, the arabinoxylan, starch damage content, and coarse particle percent rather than flour ash content were identified as primary physicochemical components to influence variation of bread‐making traits for MIAG‐Multomat MS for HRS wheat. Significance and Novelty The knowledge on composition of MS obtained in this research is valuable to optimize the functionality of flour blends, especially, in the long‐flow milling of HRS wheat.

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Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

Cited by 18 publications

References 22 publications

Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat

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