Author
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Hareland, Gary |
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Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only Publication Acceptance Date: 8/1/2001 Publication Date: 10/14/2001 Citation: Hareland, G.A. 2001. Increasing the quality of sprout-damaged kernels by pearling [abstract.] American Association of Cereal Chemists Annual Meeting Program Book. p.153. Interpretive Summary: Technical Abstract: Pre-harvest sprouting reduces the grade and potential value of wheat because of increased levels of alpha-amylase activity. High levels of alpha-amylase affect baking properties of flour. Enzymatic activity is higher in the outer layers of sprout-damaged kernels; thus, removal of these layers prior to milling may increase the quality of the flour. The objective of the study was to reduce enzymatic activity in wheat containing different levels of sprout damage, as measured by falling number (FN). Samples of wheat were pearled for various times then milled in a Buhler experimental mill. Five samples of hard red spring wheat with initial FN values of 93, 187, 163, 62, and 425 (control) sec were obtained. Pearling resulted in: significant increase in FN in samples with FN of 93, 187, and 163 sec, but had no effect on samples with FN of 62 sec and the control sample; higher test weight of sprout-damaged kernels; lower kernel weight of the control sample and sprout-damaged samples with initial FN of 93, 187, and 163 sec; minimal effects on flour protein in sprout-damaged kernels, but significant decrease in flour protein in the control sample; and decrease in flour ash in the sprout-damaged kernels. Pearling was shown to increase overall flour quality of sprout-damaged kernels with the exception of the sample with initial FN of 62 sec. |
