Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Abstract

AbstractBackground and objectivesFlour and starch from waxy wheat (Triticum aestivum L) have unique properties such as high water‐holding capacity, low pasting temperature, low syneresis, and high resistance to retrogradation. However, the milling performance of waxy wheat was not well documented. In this study, the milling quality of a waxy wheat (Mattern) was evaluated by comparing its flour yield, chemical composition, flow properties, and particle size distribution with that of two wild‐type hard red winter (HRW) wheats (Wesley and Everest) using two laboratory milling methods. The effects of moisture level and tempering time on milling behavior for the waxy wheat (Mattern) were examined and compared with that of wild‐type wheat.FindingsWaxy wheat (Mattern) seemed to require more moisture during tempering than wild‐type wheats to achieve a similar drop in SKCS hardness. For Mattern, the overall grain hardness drop was minimal when tempering to moisture contents below 17.5%. When the tempering moisture content increased from 13% to 17.5%, the flour yield increased, but decreased after 17.5% moisture content. Tempering Mattern to 16% and higher resulted in a higher bran yield compared with shorts yield, although the yield of the shorts from Mattern was significantly greater than that of the shorts from both wild‐type wheats. The flour yield of Mattern was 65.1%, which was significantly lower than that of both wild‐type wheats (73.1% for Wesley and 72.2% for Everest).ConclusionsAt the same moisture content (16%), the hardness of the waxy wheat (Mattern) kernel decreased at a slower rate than the wild‐type wheat during tempering for 48 hr. The flour yield of the waxy wheat (Mattern) was significantly lower than that of wild‐type wheat. Mattern flour was less free‐flowing and more adhesive than the wild‐type HRW flour, mainly due to its smaller particle size and higher fat content.Significance and noveltyHigher optimal tempering moisture was needed to mill the waxy wheat (Mattern), and the yield of waxy wheat flour was maximized when the kernels were tempered at 17.5% moisture for 24 hr.