PROCESSING PROPERTIES OF WHOLEWHEAT DURUM FLOUR MILLED ON

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

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

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

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). Test 1000 Moisture Protein Weight kernel (%) (lb/bu) weight(g) 62. 3 37. 9 9. 0 13. 9 kernel size (%) Large Medium Small 58 38 4 • 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%.

WHOLE-WHEAT FLOUR MILLING • Quality Parameters -Flour and mill temperature: thermometer (TN 408 LC, Metris, NJ); -Flour moisture: AACCI Method 44 -15. 02; -Flour starch damage: AACCI Method 76 -31. 01; -Flour color: CIE lightness (CR 310, Minolta, NJ); -Flour particle size distribution: Retsch sieve vibratory shaker (Retsch, Germany). 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.

WHOLE-WHEAT FLOUR MILLING • 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 (0 C) 100 80 60 No vacuum cooling 250 μm, 12, 000 rpm 760 C 250 μm 500 μm 1, 000 μm 40 20 0 6, 000 9, 000 12, 000 15, 000 18, 000 Rotor Speed (rpm) With vacuum cooled

WHOLE-WHEAT FLOUR MILLING Mill Surface Temperature (0 C) • Mill Surface Temperature 100 No vacuum cooling 250 μm, 12, 000 rpm 980 C 80 250μm 60 500μm 1000μm 40 20 0 6, 000 9, 000 12, 000 15, 000 Rotor Speed (rpm) 18, 000 With vacuum cooled

WHOLE-WHEAT FLOUR MILLING • Moisture 13 Moisture (%) 12 11 250μm 500μm 10 1000μm 9 8 6, 000 9, 000 12, 000 15, 000 Rotor Speed (rpm) 18, 000

WHOLE-WHEAT FLOUR MILLING • Particle Size Distribution 60 40 250 μm 60 6000 500 μm 6, 000 50 12000 12, 000 40 18000 30 18, 000 30 20 20 10 10 0 0 600µm 500µm 425µm 250µm 100µm 50µm <50µm 250µm 70 60 % % 50 70 % 70 600µm 500µm 425µm 250µm 100µm 50µm <50µm 500µm 1, 000 μm 50 6000 40 12000 30 18000 20 10 0 600µm 500µm 425µm 250µm 100µm 50µm <50µm 1000µm Sieve Mesh Size (μm)

• Starch Damage • Lightness 15 84 82 12 9 6 3 0 6, 000 80 Lightness Starch Damage (%) WHOLE-WHEAT FLOUR MILLING 78 76 74 250 μm 250μm 72 500μm 70 500 μm 1000μm 68 9, 000 12, 000 15, 000 18, 000 6, 000 Rotor Speed (rpm) 1, 000 μm 9, 000 12, 000 15, 000 Rotor Speed (rpm) 18, 000

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

WHOLE-WHEAT RETSCH FLOUR VS COMMERICAL FLOUR • Particle Size Distribution 60 40 0 0 0µ 60 5µ m 25 0µ m 10 0µ m 50 µm <5 0µ m 10 42 10 m 20 m 30 20 60 Ultragrain 0µ Ultragrain Sieve Mesh Size (µm) Dakota Mill WWF 50 30 500 µm 18, 000 rpm 50 Dakota Mill WWF 0µ m 50 0µ m 42 5µ m 25 0µ m 10 0µ m 50 µm <5 0µ m % 40 250 µm 12, 000 rpm % 50 60 Sieve Mesh Size (µm) 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 Ultragrain 250 µm, 12, 000 rpm Dakota Mill WWF 500 µm, 18, 000 rpm Lightness Starch Damage (%) 84. 2 82. 6 77. 7 78. 5 5. 6 9. 7 3. 7 5. 5

WHOLE-WHEAT PASTA PROCESSING FLOUR MILLING 4 Durum Cultivars Grain moisture: 12% Mill screen: 250 and 500 µm. HYDRATION 33% PASTA EXTRUSION & DRYING Semi-commercial pasta extruder (De. Ma. Co, Melbourne, FL) Laboratory dryer (730 C, 10 h) QUALITY EVALUATION Pasta color: Hunter lightness (CR 310, Minolta , NJ); Cooked Quality: AACCI Method 66 -50. 01. 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.

WHOLE-WHEAT PASTA PROCESSING Cultivar Pasta Lightness Firmness (g∙cm) Cooking Loss (%) 250 µm 500 µm 250µm 500µm Maestrale 37. 5 37. 1 5. 3 a 3. 8 b 8. 5 a 7. 9 a Saragolla 37. 4 36. 3 4. 2 a 3. 8 b 10. 1 a 8. 6 b Tioga 35. 5 35. 0 4. 5 a 3. 9 b 9. 9 a 8. 5 b Carpio 34. 3 33. 7 5. 8 b 5. 3 b 7. 9 a 7. 5 a Ultragrain 33. 6 5. 1 8. 3

WHOLE-WHEAT PASTA PROCESSING Cultivar Firmness (g∙cm) Cooking Loss (%) 250 µm 500 µm Maestrale 5. 3 A 3. 8 B 8. 5 A 7. 9 A Saragolla 4. 2 A 3. 8 B 10. 1 A 8. 6 B Tioga 4. 5 A 3. 9 B 9. 9 A 8. 5 B Carpio 5. 8 A 5. 3 B 7. 9 A 7. 5 A Ultragrain 5. 1 To compare cooking properties means within a cultivar. 8. 3

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

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