1. 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

2. 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

3. 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. 2001. Effect of different milling methods on chemical composition of whole wheat flour. Eur. J. Food Res. Technol. 213: 465-469. INTRODUCTION

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

5. 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.

6. 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) 1000- kernel weight(g) Moisture (%) Protein (%) kernel size (%) LargeMediumSmall 62.337.99.013.958384

7. Quality Parameters -Flour and mill temperature: thermometer (TN408LC, Metris, NJ); -Flour moisture: AACCI Method 44-15.02; -Flour starch damage: AACCI Method 76-31.01; -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. 2010. 10 th Ed. Methods (44-15.02), and (76-31.01). AACC, St. Paul, MN.

8. 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

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

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

11. WHOLE-WHEAT FLOUR MILLING Moisture

12. Particle Size Distribution WHOLE-WHEAT FLOUR MILLING

13. Starch Damage Lightness

14. 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

15. 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)

16. WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOUR Color and Starch Damage Lightness Starch Damage (%) Ultragrain84.25.6 250 µm, 12,000 rpm82.69.7 Dakota Mill WWF77.73.7 500 µm, 18,000 rpm78.55.5

18. 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 66-50.01. 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. 2010. 10 th Ed. Methods (66-50.01). AACC, St. Paul, MN.

19. WHOLE-WHEAT PASTA PROCESSING CultivarPasta LightnessFirmness (g∙cm)Cooking Loss (%) 250 µm500 µm250µm500µm250µm500µm Maestrale37.537.15.3a3.8b8.5a7.9a Saragolla37.436.34.2a3.8b10.1a8.6b Tioga35.535.04.5a3.9b9.9a8.5b Carpio34.333.75.8b5.3b7.9a7.5a Ultragrain33.65.18.3

20. 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 Ultragrain5.18.3 To compare cooking properties means within a cultivar.

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