The conditioning of wheat. The influence of varying levels of water addition to UK wheats on flour extraction rate, moisture and colour

✍ Scribed by Simon C. W. Hook; Geoffrey T. Bone; Thomas Fearn

• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 615 KB
• Volume: 33
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740330710

✦ Synopsis

Abstract

An investigation of the effect of varying levels of water addition on milling parameters of four currently used UK wheats has shown that there is no significant variation of these parameters for the lying times studied. The wheats have been milled 1.5, 3, 7 and 24 h after water addition; two wheat moisture levels have been investigated and, in addition, an assessment of the moisture distribution within the wheats has been made for each of the lying times studied. Flour extraction rates remained almost constant throughout the lying times range for each wheat moisture level. Flour moisture contents increased with lying time up to 7 h and then remained constant. Hence, it has been shown for a number of typical UK wheats that short lying times for conditioning are quite feasible.