Abstract
AbstractEffects of attrition milling on yield and composition of air‐classified fractions from fifth break and first middling flours of HRS wheat were investigated using image analysis to characterize flour particle size distributions. Roller‐milled flours had high proportions of particles < 45 μ diameter but particles > 105 μm diameter constituted most of the flour volume. Attrition milling caused less starch damage than pin milling but increased the degree of reduction (<45 μm diameter), based on volume, from 10.3 to 100% for fifth break and from 6.9 to 100% for first middling flours. Two cuts on the air classifier produced a high protein fraction with high ash (30.5% protein, 41% starch, 2% ash, 14% moisture basis), which would have application as a gluten substitute in baking, and a medium protein fraction (14% protein, 66% starch, 0.65% ash) which could be blended into Bakers Patent. The major fraction of air classified middlings flour contained 6.5% protein, 77% starch and 0.3% ash.
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