Selection of wheats and their dry-milling prior to wet-milling
1997
Lindhauer, M.G.
Most of the wheat varieties in Germany have been bred for high protein content and good baking quality. The aim of actual research is to evaluate selected varieties from different quality grades for their starch (and gluten) extraction suitability for altered interests of the starch industry. Furthermore, to save energy and to reduce costs varied dry milling procedures had been applied to prepare flours. Applying a laboratory method adopted to the Glutomatic 2200 System differences in the amount of extractable primary starch of up to 7 % were found between the varieties tested. Results of laboratory scale and small scale pilot plant separation techniques, used for testing the suitability characteristics of a number of wheat varieties, show that those varieties having a soft endosperm give better results with respect to total starch as well as A-starch extraction rates and with respect to the amount of damaged starch granules, which means a higher quality of starch. The variety influence on starch gluten extraction rates was much higher than the influence of variations in the milling techniques. The attempt of establishing a new pilot plant scale starch and gluten separation technique revealed that the chosen procedure was suitable for variety testing.
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