HOME ABOUT US TOUR STAFF LINKS CONTACT US SITE MAP
WHEAT ANALYSIS SYSTEM REGIONAL QUALITY DATA PUROINDOLINE PUBLICATIONS VARIETY QUALITY SCORES BREEDERS LOGIN PNW WQC INFO
Wheat Analysis System
Methods
Abbreviations Methods Interpretation of Data References
 

Buhler Milling

Samples of some advanced nurseries are milled on a Buhler MLU-202 pneumatic laboratory mill (Figure 1). The samples are tempered to a predetermined moisture content ranging from 14.0% to 16.0%, depending on the hardness and known flour-bolting properties. The harder wheats require more water. Thus, the grain is conditioned so that the most rapid and complete separation of endosperm can be made. The temper solution contains a wetting agent (0.1% Aerosol OT) to hasten moisture penetration. The wheat is allowed to temper for 16-24 hours before milling to permit uniform distribution of the moisture. An additional 0.5% water is added 15-20 minutes prior to milling. The first and second break and first and second reduction streams predict long patent flour yield. All six flour streams are then combined to make a straight-grade white flour by sifting on a 120 stainless steel wire screen and thoroughly blending.

Flour Yield (FYELD): The percentage by weight of the total products recovered as straight-grade white flour.

Break Flour Yield (BFYELD): The percentage by weight of the total products recovered as flour off the break rolls.

Milling Time: The time required in minutes to mill a 2-kg sample with the Buhler experimental mill and obtain a normal separation of bran, shorts, and flour. Time is dependent on adjustments made by an experienced miller after visually observing the milling properties.

Milling Score (MSCOR): Calculated as follows:

MSCOR = 100 - [(80 - flour yield) + 50 (flour ash - .30)

+ 0.48 (milling time - 12.5) + 0.5 (65 - per cent long patent)

+ 0.5 (16 - first tempering moisture)]

USDA Nondiscrimination Statement | Statements and Disclaimers | WSU Copyright | WSU Disclaimer and Freedom of Information Statement
1997 - 2010 USDA/ARS Western Wheat Quality Laboratory - Webmaster