Milling Lab

Moisture of Wheat: _20_% at harvest: _10.5-11__% in storage: __14.5__% for milling

What is the difference between a break roller and a reductcionroller? A break roller leaves the
particles bigger. The reduction roller reduces the size of the particles.

Cake flour will come from the break rollers and will be small in size (_20-70_um) and low in
protein.

Less damage to the starch granule in _break_ flour makes it good for thickening soup. This is
because is a low protein flour.

Reduction flour may be larger (up to 140_um) and have higher protein.

Bleaching with benzol peroxide or bleach is used to accelerate natural bleaching, or improve
functionality of cake making.

Whole-wheat flour will have a short shelf life due to the relatively high content of embryo fat
making it susceptible to spoilage.

What were the differences in the yields of the two soft wheat flours at different stages of milling?
The flour yields were 0.765 percent for the 5024 and 0.773 for the 2017. The break flour yields
were 0.28 for5024 and 0.293 for 2017. The yield werealmost the same for both probably
because they are both soft winter white wheat. The reasons there is lost yield is lost
moisture, some left in machine, and some comes out as dust.

Testing Lab
The farinograph is used to test the flour strength and determine the amount of water that needs to
be added to the dough.

The 5024 wheat cookie was 20.93 cm in dia. and the 2017 wheat cookie was 18.395 cm.

Were there color differences between the cookies? I think the thinner one would be darker.
Was there a difference in tenderness between the cookies? I think that the smaller cookie would
be more tender because it is less spread out.

Was there a difference in crispness? I think that the thinner cookie would me crispier because it
would be more done.

The loaf volume of the hard wheat sample was 646.67 cc and the soft wheat volume was
563.34cc. The hard wheat is a better wheat for making bread because it is higher in
protein and can establish a bigger better bread loaf.

Were there any differences in the appearance of the bread loaves? The difference in appearance
was that the hard wheat bread was more symmetrical than the soft wheat bread. This is
because hard wheat is better for making bread because it is higher in protein.

Discussion:
The difference between break flour and all-purpose flour is that break flour is made up of
only the break that you get when is milled. Al-purpose flour is made up of the break and
the reduction flour that you milled.

Soft wheat is a lower protein flour and is best used for the making things such as cookies.
Low protein wheat means about 7 percent protein. Hard wheat is higher protein wheat
and is best used for the making of things such as breads and bagels. High protein wheat
means about 17 percent protein.

Winter wheat is the wheat planted in the fall about mid September. It grows through
winter and is harvested in July. Spring wheat is planted in May and is harvested in July or
August. Michigan grows winter wheat. Places like Minnesota grow spring wheat because
their weather would not allow winter wheat to grow.

The purpose of milling is to separate bran from the endo-sperm.

FSC 325 - Wheat Milling Results

DATE:
Wheat No. 1: 5024 Wheat No. 2: 2017
Description of 1 Kg MI soft, white, winter wheat 1 Kg MI soft, white, winter wheat
Wheat
10.5 % moisture 11.09 % moisture

40 mL water added to temper to 39.9 mL water added to temper to

14.5 % moisture 14.5 % moisture

Fraction Weight (g) Weight (g)

Bran 172.6 167.9
Shorts 59.5 55.4

1st Break 154.4 163.2

2nd Break 107.0 112.5
3rd Break 18.3 14.5

1st Reduction 391.3 411.2

2nd Reduction 77.4 53.4
3rd Reduction 10.5 9.3

Flour Yield 0.765 0.773

Break Flour Yield 0.28 0.293
5024 All-purpose 5024 Break 2017 All-Purpose 2017 Break
Cookie Width 14.9 15.4 15.4 16.1
Measurement(cm)
14.8 15.5 15.3 16.3
15.0 15.3 15.5 16.0
15.1 15.4 15.5 16.1
Average Width 14.95 15.4 15.425 64.5
Cookie height Measurement 20.16 21.34 18.33 17.41
(mm)
20.99 20.89 18.41 18.25
21.76 20.28 18.47 17.40
20.82 20.27 18.37 17.94
Average height 20.93 20.695 18.395 17.75

Wheat No. 3: Soft White Wheat No. 4: Hard Red

Loaf Volume
Trial 1 535 cm 625
Trial 2 580 cm 640
Trial 3 575 cm 675
 Average 563.34 646.67
Loaf Appearance Less symmetrical Symmetrical
Slides 15 and 16 lighter Nice brown color
in Supplemental
Pictures have
pictures of the
soft and Hard
wheat loaves.
The Story of Milling:
http://www.odlums.ie/Pages1/Ab_Story.html

The Wheat Page: Kansas State University

http://www.oznet.ksu.edu/wheatpage/

General Information on Wheat flour: The Artisan

http://www.theartisan.net/flour_table_of_contents.htm