The conditioning of wheat. The influence of conditioning temperature on flour yield, moisture content and colour

1984 ◽  
Vol 35 (12) ◽  
pp. 1340-1346 ◽  
Author(s):  
Ian M. Robinson ◽  
John F. Dockerty ◽  
Thomas Fearn
Keyword(s):  
Moisture Content ◽  
Conditioning Temperature ◽  
Flour Yield

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

A small-scale milling technique for establishment of flour yield of wheat

1974 ◽  
Vol 14 (70) ◽  
pp. 658 ◽  
Author(s):  
BR Whan
Keyword(s):  
Moisture Content ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Small Samples ◽  
Small Scale ◽  
Common Basis ◽  
Constant Moisture Content ◽  
Flour Yield ◽  
Milling Yield ◽  
Satisfactory Relationship

The Brabender Quadrumat Junior mill was investigated as a possible means of estimating the flour yield of small samples of wheat. When very hard, hard and soft wheats were milled at a constant moisture content (whether equilibrium or a higher, conditioned moisture content) on the Quadrumat Junior mill, the flour yields did not correlate with those from a Buhler experimental mill, because the hard and very hard varieties were over-estimated. A satisfactory relationship was obtained by milling the hard wheats at a moisture content one per cent higher than the soft wheats, and the very hard wheats two per cent higher than the soft wheats. All wheats could then be compared on a common basis. When seven soft wheat samples were milled on the Quadrumat Junior and six large experimental mills, the Quadrumat Junior estimated the flour yields as accurately as any of the large mills. This method appears to be suitable for selection in a wheat breeding programme to improve milling yield. Samples as small as 5 g can be used

scholarly journals PSI-11 Moisture Content Throughout the Pelleting Process and Subsequent Effects on Pellet Quality

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 228-229
Author(s):  
Rachel Kort ◽  
Haley Wecker ◽  
Chance Fiehler ◽  
Aundria Ogles ◽  
Jared Froetschner ◽  
...  
Keyword(s):  
Moisture Content ◽  
Steam Treatment ◽  
Experimental Unit ◽  
Pellet Quality ◽  
Counter Flow ◽  
Time Points ◽  
Time Period ◽  
Durability Index ◽  
Conditioning Temperature ◽  
Feed Temperature

Abstract This experiment was designed to evaluate the effects of steam addition to the conditioner on moisture content throughout the pelleting process and subsequent effects on pellet quality. Treatments consisted of diets pelleted with no steam and steam added to achieve conditioning temperatures of 62.8 and 87.8°C. Conditioner retention time was set at 30 sec and diets were pelleted with a 6.4×63.5 mm pellet die. Pellet samples were collected and immediately placed in an experimental counter-flow cooler for 15 min. All treatments were replicated at 3 separate time points to provide 3 replicates per treatment. Mash (M), conditioned mash (CM), hot pellets (HP), and cooled pellet (CP) samples were collected for moisture content analysis and CP for pellet durability index (PDI). Data were analyzed with pelleting run as the experimental unit and time period as the blocking factor. Moisture samples were analyzed as a 3×4 factorial of steam-conditioning and sample location. There was a steam-conditioning×sample interaction (P&lt; 0.01) for moisture. Mash samples for all treatments were similar (13.3%; 36.2°C). For the no steam treatment, there was no difference in moisture content for the M, CM, and HP; however, moisture decreased in CP, with samples having 13.4, 13.1, 12.9, and 12.0% moisture, respectively. For the 62.7°C treatment, there was an increase in moisture from M to CM, followed by a decrease in both HP and CP, with samples having 13.2, 15.3, 14.9, and 12.7% moisture, respectively. For the 87.8°C treatment, moisture increased from M to CM, and decreased in HP and CP with samples having 13.3, 17.3, 16.3, and 13.4% moisture, respectively. Increasing conditioning temperature from no steam to 87.8°C increased (P&lt; 0.01) PDI from 3.3, 59.1, to 91.1%, respectively. In conclusion, increasing feed temperature from 36.2 to 87.8°C via steam addition increased condition mash moisture content by 4.2% resulting in improved pellet quality.

Preparation and Standardization of a Stable AHF Plasma

1968 ◽  
Vol 19 (03/04) ◽  
pp. 423-429 ◽  
Author(s):  
G. M Thelin ◽  
Keyword(s):  
Moisture Content ◽  
Primary Standard ◽  
Healthy Male ◽  
Healthy Donors ◽  
Fresh Plasma

SummaryA stable, lyophilized AHF reference plasma has been prepared from pooled plasma from at least 50 normal healthy donors and standardized against a primary standard of fresh plasma from 20 healthy male donors aged 20 to 40. Average AHF potency of a typical lot is 98.8%, and moisture content is less than 0.5%. Under storage at -25° C, this AHF reference plasma is stable for at least 18 months. It has been used in several major coagulation laboratories, and has given consistently satisfactory and reproducible results in AHF assays.

Improvement in the Fock test for determining the reactivity of dissolving pulp

TAPPI Journal ◽  
2013 ◽  
Vol 12 (11) ◽  
pp. 21-26 ◽  
Author(s):  
CHAO TIAN ◽  
LINQIANG ZHENG ◽  
QINGXIAN MIAO ◽  
CHRIS NASH ◽  
CHUNYU CAO ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide ◽  
Constant Temperature ◽  
Carbon Disulfide ◽  
Testing Procedure ◽  
Dissolving Pulp ◽  
Water Bath ◽  
Testing Conditions ◽  
Pulp Sample ◽  
Fock Reactivity

The Fock test is widely used for assessing the reactivity of dissolving pulp. The objective of this study was to modify the method to improve the repeatability of the test. Various parameters that affect the repeatability of the Fock test were investigated. The results showed that Fock reactivity is dependent on testing conditions affecting the xanthation between cellulose and carbon disulfide, such as the moisture content of the pulp sample, sodium hydroxide (NaOH) concentration, xanthation temperature, carbon disulfide dosage, and xanthation time. The repeatability of the test was significantly improved using the following modified testing procedure: air dried sample in the constant temperature/humidity room, xanthation temperature of 66°F (19°C) in a water bath, xanthation time of 3 h, NaOH concentration of 9% (w/w), and 1.3 mL carbon disulfide.

Examination of moisture content variation within an operational wet deck

TAPPI Journal ◽  
2013 ◽  
Vol 12 (1) ◽  
pp. 45-50 ◽  
Author(s):  
LAURENCE SCHIMLECK ◽  
KIM LOVE-MYERS ◽  
JOE SANDERS ◽  
HEATH RAYBON ◽  
RICHARD DANIELS ◽  
...  
Keyword(s):  
Moisture Content ◽  
Southeastern United States ◽  
Forest Products ◽  
Time Domain Reflectometry ◽  
Water Application ◽  
Wood Moisture ◽  
International Paper ◽  
Content Variation ◽  
Moisture Variation

Many forest products companies in the southeastern United States store large volumes of roundwood under wet storage. Log quality depends on maintaining a high and constant wood moisture content; however, limited knowledge exists regarding moisture variation within individual logs, and within wet decks as a whole, making it impossible to recommend appropriate water application strategies. To better understand moisture variation within a wet deck, time domain reflectometry (TDR) was used to monitor the moisture variation of 30 southern pine logs over an 11-week period for a wet deck at the International Paper McBean woodyard. Three 125 mm long TDR probes were inserted into each log (before the deck was built) at 3, 4.5, and 7.5 m from the butt. The position of each log within the stack was also recorded. Mixed-effects analysis of variance (ANOVA) was used to examine moisture variation over the study period. Moisture content varied within the log, while position within the stack was generally not significant. The performance of the TDR probes was consistent throughout the study, indicating that they would be suitable for long term (e.g., 12 months) monitoring.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Sign in / Sign up

Export Citation Format

Share Document