INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING

Abstract

In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality indicators is extremely relevant and requires efforts in this direction. 64 samples of wheat grain from mills situated in different regions of Ukraine, grown in 2019 and 2020 and straight flour obtained from this wheat in the laboratory at the mill MLU-202 were investigated. The data obtained confirmed great variability of grain and flour quality indicators which can depends on many factors: from agro-climatic condition and variety features to milling flow diagram and tempering conditions before milling. Wheat quality indicators are shown next results: test weight values ranged from 727 to 845 g/l, vitreousness – from 25 to 83%, initial moisture content – from 10.4 to 13.7%, protein content – from 11.3 to 17.2%, ash content – from 1.35 to 1.73%, gluten content – from 17.6 to 38.3%, gluten deformation index – from 46 to 96 units and Falling Number – from 309 to 500 seconds. Analyzing of correlations between grain quality indicators and flour quality indicators shown: the direct extra high correlation between grain protein content and flour protein content (r=0.95) and also between grain gluten content and flour gluten content (r=0.87); average correlation between ash content of grain and ash content of flour (r=0.68). According to milling properties was found: average correlation of initial grain moisture content and flour yield (r=0.52), a direct high correlation between grain vitreousness and the ratio of reduction and break flour (r=0.70), and an inverse average correlation of test weight with ratio of break and reduction bran (r=–0.61). It has been established that the flour strength W is affected by a set of grain quality indicators: grain protein content with high coefficient correlation (r=0.70), grain gluten content and grain Falling Number with average correlation coefficients – r=0.53 and r=0.56, respectively. For other rheological indicators, such as stability, water absorption capacity and P/L, no high correlation coefficients were found, since their values depend on a complex of various indicators of grain. The obtained correlations can be used to improve the efficiency of grain blending before milling, to substantiate the modes of tempering, grinding, and flour mixing stage in existing mills, as well as to design a milling flow diagram for new mills.

Keywords

• wheat
• grain
• flour
• laboratory milling
• test weight
• vitreousness
• protein content
• quality indicators