Effect of streaming process on the quality of wheat (Triticum aestivum L.) kernel during extraction

Abstract

Streaming is a process of routing wheat flour streams to produce flour products and continuing with the milling process using plan-sifters. This machine has six ranges of opening mesh that produce six-grain granulations divided into several flour streams. This study aimed to assess the streaming process effect on the quality changes of wheat kernel extraction. The triplicates observation was conducted on the same 56 flour streams with different multi-wheat blends. The ash, protein, moisture, and gluten quality of blended wheat were analyzed. The streaming process significantly changed grain quality (p<0.001). Increasing the mesh width in the streaming process increased ash content (p<0.05) and protein content (p<0.05). In addition, there was a decrease in water content (p<0.05) and gluten content (p<0.05) at a wider mesh opening. The streaming process produces more than 72% wheat flour. This study showed the vital role of the streaming process in the quality determination of wheat flour produced.