NC 213: US Quality Grains Research Consortium Kansas City, MO February 18-19, 2015 PROCESSING PROPERTIES OF WHOLE-WHEAT DURUM FLOUR MILLED ON A CENTRIFUGAL.

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NC 213: US Quality Grains Research Consortium Kansas City, MO February 18-19, 2015 PROCESSING PROPERTIES OF WHOLE-WHEAT DURUM FLOUR MILLED ON A CENTRIFUGAL MILL Presenter: Lingzhu Deng Advisor: Dr. Frank Manthey Cereal Science Graduate Program North Dakota State University

Whole-wheat durum flour -Nutritious; -Healthy benefits. Whole-wheat durum flour Whole-wheat pasta -Milling & flour properties; -Direct grinding/ reconstitution; -Genotype selection. Whole-wheat durum flour milling -Grinding each portion; -Mill type. INTRODUCTION

Milling techniques is the most concern in whole-wheat milling that it determines particle size distribution of whole-wheat flour. Excessive grinding -Damages to starch granule, protein, and unsaturated fatty acids under heat generation (Prabhasankar and Rao, 2001); -is destructive on water binding ability and dough network; -All above results in high amylose leaching and cooking loss. Prabhasankar, P., and Rao, P.H Effect of different milling methods on chemical composition of whole wheat flour. Eur. J. Food Res. Technol. 213: INTRODUCTION

Retsch Mill (ZM 200, Retsch, Germany) -Feeding -Feeding capacity: 2-4 kg; -Grinding -Impact and shear; -Cooling part -Air stream cools flour. INTRODUCTION

OBJECTIVES To determine milling configuration of whole-wheat durum flour on a centrifugal mill which to have similar fineness as commercial whole-wheat flours. To evaluate whole-wheat pasta quality using whole-wheat durum flour on different milling configurations.

WHOLE-WHEAT FLOUR MILLING Materials -Bulk of durum samples (ND, 2012). Methods - Milling Screen Aperture: 250, 500, 1,000 µm; -Rotor speed: 6,000, 9,000, 12,000, 15,000, 18,000 rpm; -Grain moisture: 12%. Test Weight (lb/bu) kernel weight(g) Moisture (%) Protein (%) kernel size (%) LargeMediumSmall

Quality Parameters -Flour and mill temperature: thermometer (TN408LC, Metris, NJ); -Flour moisture: AACCI Method ; -Flour starch damage: AACCI Method ; -Flour color: CIE lightness (CR310, Minolta, NJ); -Flour particle size distribution: Retsch sieve vibratory shaker (Retsch, Germany). WHOLE-WHEAT FLOUR MILLING AACC, Approved methods of the American Association of Cereal Chemists th Ed. Methods ( ), and ( ). AACC, St. Paul, MN.

Statistical Analysis -Experimental design: RCBD with split plot arrangement. Whole plot was mill screen and subplot was rotor speed. -ANOVA and mean separation (LSD) have been done at P<0.05. WHOLE-WHEAT FLOUR MILLING

Flour Temperature No vacuum cooling 250 μm, 12,000 rpm With vacuum cooled

WHOLE-WHEAT FLOUR MILLING Mill Surface Temperature No vacuum cooling 250 μm, 12,000 rpm With vacuum cooled

WHOLE-WHEAT FLOUR MILLING Moisture

Particle Size Distribution WHOLE-WHEAT FLOUR MILLING

Starch Damage Lightness

WHOLE-WHEAT FLOUR MILLING Fineness &Brightness Heat Starch Damage 250 µm 12,000 rpm, 500 µm 18,000 rpm, 1,000 µm 18,000 rpm

WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOUR Particle Size Distribution North Dakota Mill whole-wheat flour (North Dakota Mill, Fargo, ND); and Ultragrain (Ardent Mills, Omaha, NE)

WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOUR Color and Starch Damage Lightness Starch Damage (%) Ultragrain µm, 12,000 rpm Dakota Mill WWF µm, 18,000 rpm

WHOLE-WHEAT PASTA PROCESSING 4 Durum Cultivars Grain moisture: 12% Mill screen: 250 and 500 µm. Semi-commercial pasta extruder (DeMaCo, Melbourne, FL) Laboratory dryer (73 0 C, 10h) Pasta color: Hunter lightness (CR310, Minolta, NJ); Cooked Quality: AACCI Method FLOUR MILLING HYDRATION 33% PASTA EXTRUSION & DRYING QUALITY EVALUATION STATISTICAL ANALYSIS RCBD with split plot arrangement. Whole plot was mill screen and subplot was durum cultivar. ANOVA and mean separation (LSD) at P<0.05. AACC, Approved methods of the American Association of Cereal Chemists th Ed. Methods ( ). AACC, St. Paul, MN.

WHOLE-WHEAT PASTA PROCESSING CultivarPasta LightnessFirmness (g∙cm)Cooking Loss (%) 250 µm500 µm250µm500µm250µm500µm Maestrale a3.8b8.5a7.9a Saragolla a3.8b10.1a8.6b Tioga a3.9b9.9a8.5b Carpio b5.3b7.9a7.5a Ultragrain

WHOLE-WHEAT PASTA PROCESSING CultivarFirmness (g∙cm)Cooking Loss (%) 250 µm500 µm250 µm500 µm Maestrale5.3A3.8B8.5A7.9A Saragolla4.2A3.8B10.1A8.6B Tioga4.5A3.9B9.9A8.5B Carpio5.8A5.3B7.9A7.5A Ultragrain To compare cooking properties means within a cultivar.

TO CONCLUDE… Milling Configuration 250 µm and 12, 000 rpm 500 µm and 18, 000 rpm Pasta Quality Greater firmness with 250 µm