Effects of Break Roll Gap and Wheat Kernel Properties on Flour Ash Content
2006
Kang, H.M. (Dongguk University, Gyeongju, Republic of Korea) | Lee, S.J. (Dongguk University, Gyeongju, Republic of Korea), E-mail: [email protected].
Flour ash content was analyzed for different varieties of wheat-HPS (hard red spring), SW (soft white), HRW(hard red winter)by milling with different gaps of break roll of B? hler automatic laboratory mill MLU-202. Wheat kernels were separated by sieving into 3 grades with different kernel size, and used as samples for milling. Break flour, reduction flour, brain and shorts were extracted as final products. Ash content of break and reduction flours increased with decrease in roll gap, and the magnitude of change in ash content was smaller in reduction flour than in break flour.
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