Mill Streams Research Articles

Wheat Germ Agglutinin (WGA): Its Nature, Biological Role, Significance in Human Nutrition, and Possibility to Be Used as Marker of Whole-Grain Status in Wheat-Based Foods.

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial wheat-based products where it is not always clear how much whole wheat is present considering that in many cases, they are manufactured from reconstituted mill streams and that there is not a standardised globally accepted definition and metrics to objectively evaluate whole-grain status. Attempts have been made to assess the level of "wholegraininess" in wheat products by measuring specific constituents that correlate with different wheat tissues, especially those that are expected to be found in a true whole-grain wheat product. Wheat germ agglutinin (WGA), a small lectin protein present exclusively in the wheat-germ tissues, has been indicated by several scientists as one of these constituents and after founding that its level changes depending on the amount of germ found in a wheat flour, it has been indicated as a biomarker of whole-grain status for wheat products. In this review, the biochemistry of WGA, its methods of detection, and current knowledge on its possibility to be practically utilized as a reliable marker are critically discussed.

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (P < 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO4/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.

Analysis of quinoa roller millstreams: Physical, chemical, and functional properties

The objective of present study is to assess the performance of roller milling on quinoa grains, aiming to produce distinct mill stream fractions from perisperm and evaluate its composition and functionalities. During the roller milling process, quinoa yielded three break and three reduction flour streams, as well as coarse bran, fine bran, and germ. Among flour streams, C1 accounted for 49.61% while C2 represented 23.62% of total straight run flour (SRF). Notably, quinoa flour streams exhibited brighter colour and finer granulation similar to wheat flour. Content of ash, protein, and fat increased with successive break flour streams (B1 to B3), displaying a similar trend for reduction flour streams (C1 to C3). Starch damage was higher for last reduction flour streams. Roller milling of quinoa resulted in distinct flour streams from the perisperm, showing physical properties similar to wheat flour. These mill streams varied in yield, nutritional properties, and flour functionalities.

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

AbstractBackground and ObjectiveWheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed.FindingsThe results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods.ConclusionOur study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies).Significance and NoveltyThis study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes.

The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition.

Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown without and with N-fertilization (300 kg N ha-1). The increasing protein content in successive break fractions was shown to reflect the protein gradient within the starchy endosperm. The increasing protein content in successive reduction fractions was primarily due to more aleurone contamination and protein-rich material being harder to reduce in particle size. The miller's bran fractions had the highest protein content because of their high sub-aleurone and aleurone content. Additionally, the break fractions were used to deepen our understanding of the protein composition gradient. The gradient in relative gluten content, increasing from inner to outer endosperm, was more pronounced without N-fertilization than with and reached levels up to 87.3%. Regarding the gluten composition gradient, no consistent trends were observed over cultivars when N-fertilization was applied. This could, at least partly, explain why there is no consensus on the gluten composition gradient in the literature. This study aids millers in managing fluctuations in the functionality of specific flour streams, producing specialized flours, and coping with lower-quality wheat.

Unveiling the factors affecting milling quality of durum wheat: Influence of kernel physical properties, grain morphology and intrinsic milling behaviours

High semolina milling yield is an important intrinsic quality for durum wheat. This research investigated durum kernel physical properties, grain morphology and fracture behaviour in relation to milling yields. By analyzing fifty-two durum lines, prediction of milling quality based on kernel size and shape was found to be genotype dependent. Total milling yield (TMY) was negatively related to bran yield (R2: 0.58–0.70, p < 0.001), whereas semolina yield (SY) was also affected by kernel hardness and mill stream release pattern. Although differences in kernel size were small between genotypes, test weight or kernel density showed potential for predicting TMY due to its negative relationship with bran yield. Analysis of mill-stream distribution of genotypes with similar kernel morphology, but varying in milling yields, showed their differences in bran yield, kernel hardness and semolina release efficiency. When grain morphology, bran yield, or kernel hardness showed weak or no relationship to milling quality, genotypes with higher SY demonstrated greater semolina release efficiency, suggesting potential differences in kernel fracture behaviour during milling. To further improve durum wheat for milling yields, it might be important to select genotypes with low bran yield and efficient semolina release, especially at early and intermediate stages of milling process.

FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY

This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out on five mills with a productivity of 60 to 300 tons per 24 hours. With the help of an original technique for removing the quantitative balance of the milling process, the yield of each individual flour stream and the yield of the final flour were determined, which depended on the productivity of the mill and varied from 75.9-76.1% – for mills with low productivity to 79.0-80.6% – for mills with productivity above 150 tones per 24 hours. Significant changes in the quality indicators of flour streams have been established. During milling at the mill plant with productivity of 150 t / 24 h ash content increased from 0.39% to 2.21%, protein content – from 11.0% to 17.4%, starch damage – from 17.6 UCD to 32.5 UCD. As result the water absorption capacity increases during the milling process from 54.0 to 69.6%. The variation in ash content, protein content, starch damage and other properties of the mill streams are due to the anatomical parts they come from, as result it influence the quality of the final flour. A simple correlation analysis carried out made it possible to evaluate the effect of ash content, protein content, and damaged starch content on the evolution of water absorption capacity. The variations of starch damage and ash content in the flour streams seems to be the principal factor of the increase in water absorption variation, while protein content has the least influence. Despite fluctuations in flour quality indicators on individual systems, it was found that strongly determines the overall quality of the final flour is the mill stream flour yield. That’s why optimization of grinding and sieving modes of systems (B1, B2, C1, C2, B3, Siz1) which have flour streams with the highest yield and the greatest impact on the grinding process is a fundamental step in achieving the set values for the final flour quality indicators. Knowledge and understanding of the patterns of change on individual systems of values of flour yield and their quality indicators that affect water absorption capacity will allow to more effectively manage the water absorption capacity. This will make it possible to optimize the properties of the dough according to the requirements of specific technological lines and to regulate the quality of the finished product at bakery and confectionery enterprises.

PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING

The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mechanical properties of the dough after defrosting, decrease in the gas–holding capacity and dimensional stability of the dough blanks. Based on the literary review and a priori information the following quality indicators are recommended for flour for frozen products: whiteness &gt;54 units, protein content &gt;12.0%, gluten content &gt;28.0%, GDI in the range of 70–80 units, starch damage in the range of 19–22 UCD, WAC &gt;57%, W &gt;260∙10–4 J and P/L ratio in the range of 0.8–1.2.&#x0D; Milling process of the wheat generates different flour streams that differ in composition, particle size, functional and baking properties. Furter all flour mill streams are blended in one straight grade (single grade milling) or multiple flour grades (split milling). Research in the article is to investigate the quality indicators of flour mill streams for further formation of specific flour for frozen products. For the research, samples of flour were taken from each milling system of the flow diagram during milling of the two hard red winter wheat samples (HW1 and HW2 with protein content 13.3 and 12.2% respectively).&#x0D; Based on the analysis of the quality indicators of flour milling streams and their comparison with the requirements for flour for frozen products, it was established that none of the flour milling streams meets all the flour quality indicators for frozen products – flour streams from systems B3 and B2 have the closest quality indicators. Selected individual flour milling streams that are of great interest as streams for blending for flour for frozen products.&#x0D; As a result of comparing the flour quality indicators obtained at various stages of the technological process with the requirements for flour quality indicators for frozen products flour, the optimal percentage of flour patent yield for frozen products составляет 33.2% for HW1 and 20.5% for HW2.

Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition

ABSTRACT In the current study, wheat varieties Inqulab-91 and AS-2002 were milled from a roller mill and analyzed for chemical characteristics through Near Infra-Red spectroscopy. Friabilin was extracted with Triton X-114 buffer and evaluated on sodium dodecyl sulfate polyacrylamide gel electrophoresis against known molecular weight protein standards. Current results show that the chemical constituents and friabilin revealed significant variation and uneven distribution among flour streams. In both wheat varieties, break streams showed higher protein, moisture, gluten, Zeleny and ash values. Inqualb-91 break streams had a higher lipid content than AS-2002 flour streams, but no clear trend was identified. The 15 kDa band was absent in M3, T2, sizing and low-grade flour of Inqulab-91 while the faint band was present in the remaining streams. Among the remaining AS-2002 mill streams, B2, B4, M3, M5, T1, and sizing showed a prominent 15 kDa band, while the rest showed a faint band. Friabilin depicted a positive correlation with all constituents except fat in AS-2002 while a negative correlation with gluten, Zeleny and fat contents for Inqulab-91.

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with several roll sections was employed to reach 30 passages of flour streams. Each mill stream fraction was analyzed separately. Several physiochemical (moisture, ash content, falling number, wet gluten content, gluten index, and damaged starch content) and rheological properties were evaluated by means of utilizing various test apparatus and techniques. The total content of non-starch polysaccharides and arabinoxylans, as well as soluble and insoluble fractions were investigated. Results showed significant differences between the mill streams in terms of the content of physicochemical parameters and rheological properties, as well as in soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between the tested parameters and PCA analysis can be useful for millers who can then select and blend several flour streams to obtain a maximum amount of flour with specified characteristics. A better understanding of the origin and function of different fractions and the role of arabinoxylans and their fractions in the milling process will allow the development of wheat flour blends with the desired functionality. Flours from late reduction and sizing passages (C and R) as well as from sorting filter (V) streams showed high ash content as well as T-NSP and T-AX levels, so the final content of NSP in flour blends may be balanced by the application of the proper amount of C6–C7 and R5 stream flours.

Effect of Controlled Rolling on the Structural and Phase Transformations

The development of ferrous metallurgy is mainly due to the requirements of the leading metal-consuming industries to improve the performance properties of structural steels to increase the permissible loads, to reduce metal consumption and to improve the reliability of machines, structures, main gas pipelines, etc. With significant volumes of rolled metal production, reducing energy consumption and consuming raw materials during its production also come to the fore. In this regard, important and relevant works are the works aimed at creating the fundamentals of metals science and the development of new technologies that allow manufacturing the products with the required combination of properties directly in the rolling mill stream (excluding subsequent heat treatment) by purposefully controlling the processes of structure formation, as well as expanding the areas of the practical application of such technological schemes (in terms of brand and size assortment, rental destination, etc.). Such an approach makes it possible to increase the competitiveness of metal products determined by the achieved combination of metal characteristics, while reducing the cost of its production.

Effects of quantity and rheological properties of glutenin macropolymer on the physical properties of extruded noodles made from flour mill streams

SummaryFour extruded noodles with same variety wheat flour mill streams (FMS) from the centre to the outer layer of the endosperm and 1 round or 3 rounds of extrusion have different quantity and rheological properties of glutenin macropolymer (GMP). The results showed that the GMP content and the G' plateau value of GMP‐gel of the extruded noodles were 0.074 ~ 0.093 [g/(g noodle)] and 575 ~ 1895 Pa, respectively. Meanwhile, the freezing water content, the cooking loss, the textural hardness and the springiness of the extruded noodles were 11.4 ~ 19.5 [g/(100 g water)], 1.7 ~ 2.0 [g/(100 g water‐insoluble noodle)], 5378 ~ 6112 g and 83.4 ~ 90.8%, respectively. Compared to 1 round, extruded noodle with 3 rounds extrusions had slowly decreasing G' with strain increasing, a significantly low freezing water content and cooking loss (P &lt; 0.05) and high hardness. Extruded noodle with high G' in GMP‐gel had relatively high springiness.

Comparison of flour mill stream blending approaches: Linear programming versus ash curve

AbstractBackground and objectivesFlour millers often produce several flour types from a single wheat grist. Consequently, different specifications characterize each flour. For example, French standards specify six different flour types, each classified by ash content. The proportional blending of different flour streams from a single wheat grist achieves the target flour specifications. This study explores the opportunity to improve flour blending using linear programming and compares it to sequential ash curve blending.FindingsLinear programming and ash curve approaches were used to meet specifications for French flour types from a wheat grist milled to produce 10 flour streams, each stream having different flour quality attributes. The first simulation set quantity targets for Types 45, 55, and 65 flour. The balance of the flour went to the lower value Types 80, 110, and 150. The flour type targets were met using Linear Programming. By utilizing the ash curve method, Type 65 flour was under‐delivered. The second simulation aimed to maximize income using the two methods with no constraints on the amount of each flour type. The linear programming approach resulted in a 0.13% increase in revenue compared to the ash curve technique.ConclusionIn the first simulation, the linear programming technique reduced the lower‐value high ash flour types, generating an additional $6.16/ton of flour. In the second simulation, linear programming increased income by $0.84/ton of flour. Thus, a milling plant operating for 8,000 hr/year and processing 20 tons of wheat/hr translates to $779,000 and $107,000 per annum, respectively.Significance and noveltyThis study showed that linear programming could significantly improve flour blending outcomes, resulting in increased profitability and resource utilization in the milling industry.

Physicochemical and rheological properties of Australian and Russian wheat flour mill streams

AbstractBackground and objectivesThe physicochemical and rheological properties of flour mill streams obtained from the normal milling process of two wheat types were studied. Flour mill streams from consecutive milling processes (breaking, dividing, and reduction stages) differed in their overall technological functionality.FindingsFor both Australian and Russian wheat types, break streams had higher moisture and ash contents than did reduction streams. Ash content increased with progressively increasing break and reduction streams. Likewise, protein and fat contents increased with successive break streams (B1–B5) and reduction streams (C5 and C6). The results for both wheat types indicate that the progressive milling of break and reduction mill streams led to a marked decrease in flour gluten index. For both wheat types, the reduction flour streams had higher levels of damaged starch than did the break section flour streams. The break section flour streams had a higher α‐amylase activity than did the reduction flour streams.ConclusionsRheological properties illustrated a wide range of dough properties between the different break and reduction streams of Australian and Russian wheat types.Significance and noveltyThe present study was applied on flour mill streams at large‐scale milling. Also, fat content of the investigated mill streams is somewhat novel.

Contamination of Urban Watersheds: the Case of Arroio Moinho, Porto Alegre, Rio Grande do Sul, Brazil

This article aims to analyze the contamination of water and bottom sediment at Arroio Moinho (Mill Stream), in Porto Alegre (Rio Grande do Sul, Brazil). From two sample collections, a series of diagnostic measurements were carried out, such as: a) physical-chemical and biological analysis of the water; b) water quality index (WQI); c) metal contamination, granulometric and mineralogical analyses of the bottom sediment; d) total organic carbon (TOC); e) categorization into water quality classes; f) contamination factor (CF) and geoaccumulation index (Igeo) geoindicators; g) analysis of per capita income and population density. The analytical results of the water at the two sample locations exceeded the limits established by Class 4 (restricted use). The WQI revealed the worst level (very bad in 2012 and bad in 2018) at all sampling points. The bottom sediment analysis showed that the spring has a low fine-grained fraction content (3%) and TOC levels between 8 and 17%. However, the sediments revealed high levels of metals such as Zn and Cu and low to moderate Pb levels. These results allowed the stream to be classified as Class 3 in terms of soil quality, requiring identification of the source of the pollution and ongoing inspection to monitor contamination.

Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters.

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH was increased. In addition, three populations were used to investigate the genetic control of lipoxygenase. A previously reported mutation of Lpx-B1.1 was associated with a reduction in activity from high to intermediate whilst a new locus on chromosome 4D was associated with variation between intermediate and near-zero. The gene underlying the 4D locus is a putative lipoxygenase. Stability of lutein could be improved by deployment of the mutations at the 4B and 4D loci and/or by post-harvest storage of grain under conditions that promote esterification.

Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

AbstractBackground and objectivesYellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation.FindingsDry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles &lt;125 μm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour.ConclusionThis study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%.Significance and noveltyTo serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.

СУЧАСНІ ТЕНДЕНЦІЇ ВИРОБНИЦТВА КОРОЗІЙНОСТІЙКОГО І ВОГНЕСТІЙКОГО НАПРУЖЕНОГО АРМАТУРНОГО ПРОКАТУ

The aim of the work is to study modern methods of production in the world of corrosion-resistant and fire-resistant high-strength reinforced rolled steel, designed for pre-stressed reinforced concrete structures. The specific cost of reinforcement is determined by the ratio of its value to the design resistance and decreases with increasing strength class. In Ukraine, economically alloyed steel grades are used for the production of prestressed high-strength reinforcing steel with a diameter of 6-40 mm of periodic profile according to DSTU 3760: 2019. It is also possible to use thermal strengthening of rolled products from rolling heating in the rolling mill stream, or from special (separate) heating. Hardening, tempering and also cold deformation of smooth profiles with the subsequent drawing of a periodic profile are also applied. According to the Interstate GOST 34028-2016 for the countries of the Customs Union, high-strength reinforcing steel of periodic profile of class A600p is made in bars and skeins with a diameter of 10-40 mm, and classes A800 and A1000 only in bars with a diameter of 10-40 mm from low-alloy steel grades. Depending on the diameter of the reinforcing steel, different production methods are used. GOST 34028-2016 contains clear requirements for corrosion resistance and methods of its testing. Many foreign requirements for the production of high-strength prestressed reinforcement, depending on the diameter of the profile (6-50 mm) and the method of production use carbon steels with different maximum carbon content from 0.37 to 0.8%, maximum silicon content from 0.55 up to 2.0% and a maximum manganese content of 1.8 to 2.0%. Thermomechanical reinforcement of reinforcing steel from rolling heating in the flow of rolling mills, hardening from separate (special) heating followed by tempering and strengthening by mechanical extraction followed by low-temperature tempering are used. Corrosion is the main cause of damage and destruction of reinforced concrete structures and buildings of prestressed reinforced steel from carbon steels. This problem in the world today is solved with the use of stainless steels, which have high corrosion resistance and fire resistance. Prestressed stainless steel reinforcement has higher strength and, especially, ductility than carbon steel. Stainless steel grades are used for the production of prestressed reinforcing steel with a diameter of 5 to 75 mm. In the production of periodic profiles of stainless steel reinforcement, there are two main technological routes: hot rolling and cold rolling. A promising way is the use of controlled hot rolling and thermomechanical treatment. As the rolling temperature decreases, the hardness of the austenite phase increases. For two-phase stainless steels, this allows to achieve high strength and ductility. Examples of the use of prestressed high-strength rebar in the world are: the construction of sealed shells that prevent the release of radioactive substances into the environment in severe accidents at nuclear power plants; construction of tanks for nuclear waste; construction of offshore platforms for oil production; construction of sea and river bridges, long-span ceilings, high-rise buildings, roads and other similar facilities.

Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat

AbstractBackground and ObjectiveLimited data have been reported on the evaluation of physicochemical characteristics in millstreams (MS) obtained from large‐scale mills for hard red spring (HRS) wheat. Therefore, this research was designed to evaluate the MIAG‐Multomat mill that is a large‐scale experimental mill imitating the commercial flour mills.FindingsThe MIAG‐Multomat mill yielded different trends across MS for ash and arabinoxylan. Specifically, reduction MS had lower ash content but higher arabinoxylan content than break MS. Moreover, arabinoxylan and other factors such as damaged starch content and coarse particle (over 600‐µm) percent had significant (p &lt; .05) correlations with bread‐making traits including mixograph peak time, water absorption, and bread loaf volume, while ash had nonsignificant correlations with these quality traits.ConclusionsThis research investigated the influence of physicochemical characteristics on bread‐making quality for the MIAG‐Multomat MS. Overall, the arabinoxylan, starch damage content, and coarse particle percent rather than flour ash content were identified as primary physicochemical components to influence variation of bread‐making traits for MIAG‐Multomat MS for HRS wheat.Significance and NoveltyThe knowledge on composition of MS obtained in this research is valuable to optimize the functionality of flour blends, especially, in the long‐flow milling of HRS wheat.

TECHNOLOGY OF PRODUCING COLD DEFORMABLE WIRE FROM HADFIELD STEEL

Purpose. Development of an improved technology for the production of small cross-section wire from high-strength austenitic steel using hot and cold deformation and heat treatment. Methodology. Structural studies of Hadfield steel 110G13L were carried out by light metallography. Hot deformation of the cast billet was carried out by forging on a hammer of type MA 4134 and hot rolling on a single-strand two-roll mill at a temperature of 1 000….1 030 0С. Heat treatment was performed in a drawing mill stream with heating in the inductor to the temperatures of recrystallization annealing and subsequent quenching. Results. An analysis of experimental studies showed the fundamental possibility of producing cold-deformed wire from Hadfield steel with a diameter of 2...5 mm, which can be used in automatic machines for welding and surfacing. Originality. A mode has been developed that includes heating, a combination of deformation operations, as well as regulated heating and water cooling according to the principle of vacancy hardening, which together gives the effect of a fine-grained structure, significantly reducing the intensity of strain hardening of thin wires from high-strength austenitic steel. Practical value. The developed technological scheme significantly reduces the production cycle, reduces the cycle time and provides significant resource savings.