Development of classification drying of high moisture wheat [Triticum aestivum] grain according to the moisture content: Drying condition and flour quality
2007
Kanai, G.(Tsukuba Univ., Ibaraki (Japan)) | Tamaki, K. | Nagasaki, Y. | Satake, T.
Effects of drying conditions of classified grain on flour quality were examined to develop a drying classification according to the moisture content using the grain thickness classification. The grain classification was made with a 3.2 mm sieve. Then the respectively classified grain groups were dried. The drying conditions were thin-layer drying at 50 deg C and 60 deg C, and no-air-flow condition at 40 deg C, 50 deg C and 60 deg C. The flour color was measured with a spectral diffraction colorimeter (CM3500; Konica Minolta Holdings Inc.) and starch properties were assessed using a Rapid Visco Analyzer (RVA-3D; Newport Scientific Pty. Ltd.). Flour color was improved as the following order of groups: thinner, not-classified, and thicker. The starch quality of the thinner group, which has low moisture content, was hard to degrade, but that of the thicker grain, which has high moisture content, was easily degraded. In thin-layer drying, the drying temperature did not affect flour quality. In no-air-flow condition, 40 deg C caused starch degradation, 60 deg C caused flour color degradation, and 50 deg C caused no major degradation. Previously, 40 deg C drying had been inferred as sufficiently safe for high moisture grain. However, these results show that 40 deg C drying without airflow degrades the grain and that 60 deg C drying with sufficient airflow does not cause degradation.
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