A bench-scale high-shear wet-milling test for wheat flour

作者：Sayaslan Abdulvahit^*; Seib Paul A; Chung Okkyung Kim

来源：Journal of Food Engineering, 2012, 111(2): 305-317.

DOI：10.1016/j.jfoodeng.2012.02.018

• Wheat flour
• Wet-milling quality
• High-shear test

Bench-scale wet-milling tests for wheat flour are available for the traditional processes of Martin and Batter, but tests for the high-shear processes of Alfa-Laval/Raisio, Hydrocyclone, and High-Pressure Disintegration are few in number. In this study, critical processing parameters of a high-shear wet-milling process, namely high-shear mixing, gluten-aging, and gluten-washing steps, were investigated using response surface methodology, and those parameters led to a bench-scale wet-milling test starting with a %26quot;highly sheared flour-water dispersion%26quot; (HS-FWD). Optimum conditions for the test were: a water-flour ratio (db) of 1.7, water temperature of 35 degrees C, and homogenizer speed of 6000 rpm for 2.0 min in the high-shear mixing step, a temperature of 40 degrees C for 20 min in the gluten-aging step, and gluten-washing of 2.0 min in the Glutomatic system. The HS-FWD wet-milling test with high level of repeatability was capable of discriminating wet-milling qualities of several hard, soft, and coarsely ground wheat flours.

• 出版日期2012-7