THE EFFECT OF WINTER EXPOSURE IN THE STOOK ON QUALITY OF WHEAT

1933 ◽  
Vol 9 (3) ◽  
pp. 252-260
Author(s):  
R. K. Larmour ◽  
J. G. Malloch ◽  
W. F. Geddes
Keyword(s):  
Baking Quality ◽  
Flour Yield

Samples of wheat were exposed in the stook over winter and threshed in the spring in two seasons. These spring-threshed samples were compared with check samples from the same lots that had been threshed in the fall. The exposed samples lost grade in 50% of the cases, and decreased in weight per bushel in practically all cases. The flour yield was generally increased slightly as a result of the winter exposure. In respect to baking quality 22% showed improvement and 40% showed damage. The changes in grade and bushel weight do not correspond very closely with changes in baking behavior.

EFFECT OF FROST ON WHEAT AT PROGRESSIVE STAGES OF MATURITY: III. MILLING AND BAKING QUALITY

1935 ◽  
Vol 13c (5) ◽  
pp. 263-282 ◽  
Author(s):  
R. Newton ◽  
A. G. McCalla
Keyword(s):  
Dry Matter ◽  
Critical Stage ◽  
Baking Quality ◽  
Flour Yield

The yield of flour from unfrozen samples of wheat cut at progressive stages of maturity increased until the dry matter of the grain at the time of cutting reached 58%, and thereafter remained constant. Frost exposure reduced the flour yield at all stages of maturity, the reduction being roughly proportional to the immaturity of the sample and the severity of the exposure. The yield from mature, frozen samples was slightly but definitely lower than that from comparable unfrozen checks.The baking quality of the unfrozen checks was relatively high, even when the wheat was cut while immature. Frost exposure reduced the quality of immature samples in proportion to the immaturity of the grain and the severity of the exposure, but had little if any effect on mature samples. Flour from immature, frozen samples deteriorated in storage more rapidly than did that from the unfrozen checks.Reduction in flour yield was proportional to reduction in grade but reduction in baking quality was, on the average, less than anticipated from the grading results.The earlier conclusion is confirmed that 58% dry matter represents a critical stage in the development of wheat, and that all samples harvested after this stage can be considered mature.

THE MILLING AND BAKING QUALITY OF FROSTED WHEAT OF THE 1928 CROP

1932 ◽  
Vol 6 (2) ◽  
pp. 119-155 ◽  
Author(s):  
W. F. Geddes ◽  
J. G. Malloch ◽  
R. K. Larmour
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Wheat Crop ◽  
Grading System ◽  
Loaf Volume ◽  
Single Measure ◽  
Baking Quality ◽  
Partial Correlations ◽  
Flour Yield

Owing to limited rainfall following germination, combined with late heavy frosts, a large portion of the 1928 wheat crop of Western Canada contained many types of frost damage together with immature and green kernels. A survey of the crop was made in the three laboratories collaborating with the Associate Committee on Grain Research with the dual object of studying the Canadian grading system as applied to frosted wheat and of securing information on the relative effects of green, immature, and frosted kernels on milling and baking quality. The study is based on 228 samples grading from No. 1 Northern to No. 6.Physical examinations showed that the percentage of sound kernels progressively decreased with a decrease in grade, with a greater relative increase in the percentage of "heavy damage" in the lower grades. Test weight per bushel also decreased. Partial correlations showed that individually the various forms of damage had only a slight effect on reducing weight per bushel, heavily frosted and immature kernels having a greater influence than bran frosted kernels.On a regrading of the samples after storage over winter, 83.3% of the samples were unchanged in grade while 13.2% received a higher grade.The mean total flour yield decreased with grade, the variability in yield being much higher within the commercial grades. Owing to the tough and fibrous nature of the middlings there was approximately a 20% increase in the time required to mill a sample of No. 5 or No. 6 wheat as compared with the statutory grades. Bran frost, heavy frost, and immature kernels are negatively correlated with flour yield and are of approximately equal importance in their effects. Weight per measured bushel and the percentage of total sound kernels are the best single indices of flour yield.Baking quality was determined in the three laboratories using either a 55% patent or a straight grade flour and baking according to the simple, bromate, malt and blend formulas. While the simple formula gave incongruous results all the others revealed that the average baking quality as measured by loaf volume, crumb color and texture decreased with grade except in the instance of grade No. 4 which was superior to No. 3 Northern. Absorption markedly increased in the lower grades. The straight grade and patent flours gave the same relative results when baked by either the simple or the bromate formula.The average responses to the differential baking tests also decreased with wheat grade, the magnitude of the individual responses being correlated with protein content. Partial correlations calculated for the response to bromate showed that both protein content and percentage of sound kernels are positively correlated with this variable.The variability in baking quality within each grade increased with decreasing grade, owing in part to variations in the percentage of sound kernels, but chiefly to variations in protein content. Protein content of wheat is the best single measure of baking quality within each grade, but is not a reliable measure when comparisons are made between grades, owing to differences in protein quality. Partial correlations showed, as in the instance of milling quality, that the various classes of visible damage need not be considered individually with regard to their effects on baking quality.The results of this study indicate that weight per measured bushel and either the percentage of total sound or hard red vitreous kernels could be used to advantage as grading factors in the commercial grades. It is concluded that the grading system in use in 1928 was applied in an efficient manner and gave a satisfactory indication of the relative quality of the various grades with the exception of the anomalous relationship between No. 3 Northern and No. 4.The variability in baking quality within grades is excessively high, particularly in the lower grades. Although variations in protein content are chiefly responsible for the lack of uniformity within grades, some improvement may be effected by restricting the variability in the percentage of total sound or vitreous kernels allowable in the various grades. The revisions in the Canada Grain Act instituted in 1930 during the progress of the investigation, are in line with the results of this study and may be expected to bring about a greater uniformity in grade characteristics.

Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat 1

Crop Science ◽  
1982 ◽  
Vol 22 (4) ◽  
pp. 871-876 ◽  
Author(s):  
Allen W. Kirlies ◽  
Thomas L. Housley ◽  
Abdallah M. Emam ◽  
Fred L. Patterson ◽  
Martin R. Okos
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

INFLUENCE OF TECHNOLOGICAL METHODS ON THE QUALITY OF WHEAT FLOUR

2019 ◽  
Author(s):  
М.А. ХАШАГУЛЬГОВА ◽  
У.А. ХАШАГУЛЬГОВ ◽  
О.О. ГЕТОКОВ
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Dry Matter ◽  
Total Yield ◽  
First Grade ◽  
Second Grade ◽  
Group I ◽  
Flour Yield ◽  
Technological Methods

Изучено влияние технологических приемов на качество муки. Определяли качество зерна озимой мягкой пшеницы Краснодарская 57 по ГОСТ 93532016. При определенной технологической схеме 78м двухсортном выходе муки было получено 70 муки 1го сорта и 8 муки 2го сорта. Качество муки соответствует ГОСТ Р 521892003. Мука 1го и 2го сортов обладает пресным вкусом, запахом, свойственным пшеничной муке массовая доля влаги 14,7 (1й сорт) и 13,5 (2й сорт). Наличие минеральной примеси, зараженность вредителями не установлены. Содержание металломагнитной примеси 0,041 мг (1й сорт) и 0,048 мг (2й сорт), что соответствует стандарту. Массовая доля золы в пересчете на сухое вещество составила не более 0,69 для муки 1го сорта и 0,70 для муки 2го сорта, белизна у. е. прибора РЗБПЛ 52,4 (1й сорт) и 30,0 (2й сорт). Качество сырой клейковины для муки 1го и 2го сортов составляет 70,0 и 78,0 у. е. прибора ИДК1 (I группа) соответственно. Определены также крупность помола остаток на сите 2,0 1,9 и 2,2, число падения 200 и 182 с, массовая доля сырой клейковины 30,3 и 26,6, содержание протеина 13,2 и 12,5 для муки 1го и 2го сорта соответственно. Цвет белый для муки 1го сорта и белый с желтоватым оттенком для муки 2го сорта. По органолептическим и физикохимическим показателям пшеничные отруби соответствовали ГОСТ 716966. В результате гидротермической обработки зерна с применением холодного кондиционирования и отволаживанием в течение 4 ч выход сырой клейковины вследствие повышения водопоглотительной способности белков увеличился с 25 до 26,6. Одновременно наблюдалось ослабление клейковины, возрастание ее растяжимости. При отволаживании зерна в течение 6 и 8 ч происходило некоторое увеличение выхода сырой клейковины, : 27,9 и 30,3 соответственно. Качество клейковины составило 70 у. е. прибора ИДК1, что соответствует I группе качества. Выход муки при 4часовом отволаживании составил 64, при 6часовом увеличился до 66. Высокий показатель общего выхода муки 78 был установлен при 8часовом отволаживании. Холодное кондиционирование способствовало улучшению мукомольных и хлебопекарных свойств зерна, увеличению выхода сортовой муки при меньших затратах электроэнергии. The influence of technological methods on the quality of flour has been studied. The quality of winter wheat Krasnodarskaya 57 was determined according to GOST 93532016. At a certain technological scheme with a seventyeight percent twograde flour yield was obtained 70 flour 1st grade and 8 flour 2nd grade. The quality of flour corresponds to GOST R 521892003. Flour of the first and second grades has a fresh taste, the smell characteristic of wheat flour, the mass fraction of moisture 14,7 (1st grade) and 13,5 (2nd grade). The presence of mineral impurities, pest contamination has not been established. The content of metallomagnetic impurities was found to be 0,041 mg (1st grade) and 0,048 mg (2nd grade), which corresponds to the standard. Mass fraction of ash in terms of dry matter was no more than 0,69 for first grade flour and 0,70 for flour of the second grade, whiteness conditional units of the device RZBPL 52,4 (1st grade) and 30,0 (2nd grade). The quality of wet gluten for flour of 1st and 2nd grades is 70,0 and 78,0 units of the device IDK1 (I group) respectively. Were also defined the particle size of grinding the residue on the sieve 2,0 1,9 and 2,2, the falling number 200 and 182 seconds, the mass fraction of wet gluten 30,3 and 26,6, protein content 13,2 and 12,5 for flour 1st and 2nd grade, respectively. The color is white for the flour 1st grade and the white with a yellowish tinge for the flour of the 2nd grade. By organoleptic and physicochemical indicators, wheat bran complied with GOST 716966. As a result of hydrothermal grain treatment with the use of cold conditioning and softening for 4 hours, the yield of raw gluten due to an increase in the waterabsorbing ability of proteins increased from 25 to 26,6. At the same time, a weakening of the gluten was observed, an increase in its extensibility. When softening grain for 6 and 8 hours there is some increase in the yield of wet gluten, : of 27,9 and 30,3 respectively. The quality of gluten was 70 units of the device IDK1, which corresponds to the quality group I. The yield of flour with fourhour softening was 64, with sixhour increased to 66. High total yield of flour of 78 was set when the eighthour softening. Cold conditioning contributed to the improvement of the milling and baking properties of grain, increasing the yield of highgrade flour with less power consumption.

Milling and Baking Quality of Low Phytic Acid Wheat

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2403-2408 ◽  
Author(s):  
M. J. Guttieri ◽  
K. M. Peterson ◽  
E. J. Souza
Keyword(s):  
Phytic Acid ◽  
Low Phytic Acid ◽  
Baking Quality

scholarly journals Direct and indirect losses determining the harmfulness of mushrooms p. Fusarium – fusariosis causes wheat speak and grain

2020 ◽  
Vol 58 (1) ◽  
pp. 55-67
Author(s):  
Yu. K. Shashko ◽  
A. L. Dolgova ◽  
M. N. Shashko
Keyword(s):  
Crop Yield ◽  
Negative Impact ◽  
Protective Measures ◽  
Wheat Diseases ◽  
Yield And Quality ◽  
Grain Damage ◽  
Fusarium Pathogens ◽  
Flour Yield ◽  
Indirect Losses

Fungi p. Fusarium is one of the most harmful pathogens of wheat diseases. Their harmfulness is caused both by direct losses due to decrease in yield, and indirect as a result of infection of the obtained products with mycotoxins and decrease in process, baking and sowing parameters of grain. Due to high potential losses, analysis of quantitative parameters of harmfulness of fusarium pathogens of spike and grain is relevant. The paper presents data showing the harmfulness of Fusarium of spike and wheat grain. The causes of direct and indirect losses in case of damage to wheat spike by fungi of p. Fusarium. Direct losses of crop yield are shown in the natural conditions of Minsk region and with the epiphytotic development of the disease in case of artificial infection, which can reach over 50 %. The effect of Fusaria on baking properties of wheat is analyzed. It was determined that grain damage causes decrease in weight of 1000 grains and the flour yield when it is used in the milling industry, as well as deterioration in its quality due to decrease in protein and crude gluten level. The effect of pathogens on sowing parameters of grain is determined. It is concluded that for use as seeds in terms of laboratory germination capacity, batches of grain infected with Fusarium only up to 15 % can be accepted. The data obtained will allow us to adapt protective measures against Fusarium of spike and grain and reduce its negative impact on crop yield and quality of the products obtained.

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread

2007 ◽  
pp. 484-487
Author(s):  
A. K. Uhlen ◽  
E. M. Magnus ◽  
E. M. Færgestad ◽  
S. Sahlstrøm ◽  
K. Ringlund
Keyword(s):  
Grain Filling ◽  
Baking Quality
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