Quality of wheat flour and pan bread as influenced by the tempering time and milling system

Abstract

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.

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

“…Wheat flour contains starch in a range of 78-82%. The level of MDS depends on hardness of the kernel as well as grinding severity as reported by Scanlon et al, (1988).Obviously, more grinding energy is required for hard grains to mill endosperm into flour (Posner & Hibbs, 2005, Abo-Dief et al ., 2019 It is noteworthy that MDS content affects the quality of flour. Wet gluten along with MDS play a pivotal role in determining dough and thereby bread quality.…”

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat

“…The process is essential to exaggerate the friability differences between endosperm, germ, and bran [5]. This mellows the endosperm and toughens the bran of wheat kernel to increase the efficiency of milling [6]. The factors influencing the rate of moisture uptake by wheat kernels are the kernel properties, temperature, tempering time, and initial moisture content of wheat [6,7].…”

“…This mellows the endosperm and toughens the bran of wheat kernel to increase the efficiency of milling [6]. The factors influencing the rate of moisture uptake by wheat kernels are the kernel properties, temperature, tempering time, and initial moisture content of wheat [6,7]. The flour extraction rate, composition, and functionality are altered by the Foods 2023, 12, 2078 2 of 14 tempering conditions.…”

The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour

“…Especially for hard kernels, allowing sufficient time for water to penetrate into the inner layers of the endosperm is necessary to promote its fracturing during milling and reduce energy consumption. Treatment times of up to 36 hr have been reported (Abo‐Dief et al., 2019) as well as temperatures between 25 and 45°C (Kweon et al., 2009). Although the moisture level has been reported to influence flour properties the most (Kweon et al., 2009), typically, target moisture contents between 11% and 18% are selected so that water activity is low enough to prevent microbial growth (Cappelli et al., 2020; Chen et al., 2020; Warechowska et al., 2016).…”