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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #376001
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Physicochemical and bread-making characteristics of millstreams obtained from an experimental long-flow mill in hard red spring wheat

Author
item BAASANDORJ, TSOGTBAYAR - North Dakota State University
item Ohm, Jae-Bom
item SIMSEK, SENAY - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/1/2020
Publication Date: 12/16/2020
Citation: Baasandorj, T., Ohm, J., Simsek, S. 2020. Physicochemical and bread-making characteristics of millstreams obtained from an experimental long-flow mill in hard red spring wheat. Cereal Chemistry. https://doi.org/10.1002/cche.10391.
DOI: https://doi.org/10.1002/cche.10391

Interpretive Summary: Many flour streams (millstreams) are produced in commercial wheat milling. Since the millstreams differ in quality, millstreams are blended to meet the specification that is required for the individual end-use products. Therefore, millstream evaluation is very important in the milling industry. However, few data have been reported on evaluation of millstreams that were obtained from large-scale mills in hard red spring (HRS) wheat. Therefore, this research was performed to investigate millstreams attained from a large-scale experimental milling system that imitates commercial mills. In general, ash content has been regarded as an important index in the evaluation of millstreams. However, we discovered that ash content was not useful for quality evaluation of millstream in the large-scale milling. Instead of ash, a fiber component known as arabinoxylan was identified as a better index to predict bread-making quality for millstreams obtained from the large-scale milling system. The information obtained in this research is novel and valuable to optimize the functionality of flour blends, especially, in the large-scale milling of HRS wheat.

Technical Abstract: Few data have been reported on evaluation of physicochemical characteristics in milling streams (MS) obtained from large-scale mills in hard red spring (HRS) wheat. Therefore, this research was objected to evaluate the MIAG-Multomat mill that is a large-scale experimental mill imitating commercial mills. Although ash and arabinoxylans are majorly distributed in wheat aleurone layer, the MIAG-Multomat mill yielded different trends for ash and arabinoxylan across MS due to rigorous flour refinement implemented through the long-flow milling process. Specifically, reduction MS had higher ash content but lower arabinoxylan content than break MS. Hence, important bread-making traits had nonsignificant correlations with ash, while they had significant (P<0.05) correlations with arabinoxylan and other factors such as damaged starch content and coarse particle percent value. Arabinoxylan, starch damage, and coarse particle percent rather than ash content were identified as primarily components to influence bread-making quality for MIAG-Multomat MS in HRS what. This research streamlined the influence of physicochemical characteristics on bread-making quality for the MIAG-Multomat MS. The knowledge on composition of MS obtained in this research is novel and valuable to optimize the functionality of flour blends, especially, in the long-flow milling of HRS wheat.