| Alkaline Noodle Making |
Formula contains 100 g flour, 0.5 g
Na2CO3,
2 g
NaCl and 34 g water (14% constant flour moisture basis) with
dough sheet and noodles prepared
with an Otake Laboratory Noodle
Machine. Water may be adjusted for a nursery to more closely
achieve
optimum water absorption. Color measurements are made using a Minolta
Chroma Meter set to the L* a* b* color system.
Alkaline
Noodle Brightness Reading (L0ANC)
& (L24ANC) L* reading
from the Minolta
Chroma meter at 0 hr and 24 hr.
Alkaline Noodle Red - Green Reading (A0ANC)
& (A24ANC)a*
reading from the Minolta Chroma meter at 0 hr and 24 hr.
Alkaline Noodle Yellow - Blue Reading (B0ANC)
& (B24ANC) b*
reading from the Minolta Chroma meter at 0 hr and 24 hr.
Alkaline Flour
Color(PKCOLOR):
An alkaline Pekar slick is prepared by pressing flour to a smooth
surface, immersing in a 3.0% w/v alkaline solution consisting
of 50 % K2CO3
and 50%
Na2CO3
for 2
minutes. The sample rests at a room temperature of 77
for 4 hours before visual observation and
scoring. Flours were
scored by the following: S = satisfactory, Q = questionable, and
U = unsatisfactory. Desirable flour color ranges from bright
white through creamy yellow to bright
yellow. Any dullness, brown,
or greenish casts are unacceptable. Alkaline flour color is scored
only on SWW, HWW, SWS and HWS flours which have a minimum RVA
viscosity of 150
and a minimum NIR wheat hardness (UWHRD)
value of 40.
|
| Alkaline Water Retention Capacity (AWRC) |
| The percent increase in weight of 5
g of flour due to absorption of water from 25 ml of 0.1 N NaHCO3 solution after centrifugation. AACC Method
56-10 modified with use of round bottom polypropylene tubes and 5:1 solution to flour ratio (1),(17). |
| Bread Baking |
An optimum absorption,
optimum mixing, 90
minute fermentation straight dough method using
100 g flour, 1.8% dry yeast, 1.5% salt, 6% sugar,
0.3% malt extract,
4% dry milk solids, 75 ppm ascorbic acid, and 3% partially hydrogenated
shortening with mono-and di-glycerides (Crisco) AACC Method 10-10B
(1),(3),(4),(5),(6),(9).
Bake Water Absorption (BABS):
The amount of water required to make a dough of proper consistency
for bread baking
when mixed to optimum conditions as judged by
an experienced baker using the baking method
described above (3).
Mixing Time (MTIME):
Time in minutes required
to mix the flour and the other bread
dough constituents to the optimum condition as judged by an
experienced
baker(4).
Loaf Volume (LVOL):
Volume of
bread loaf, measured by canola seed displacement (cc).
Bread Crumb Grain (BCRGR):
Subjective judgement of crumb grain quality as judged by an experienced
baker.
|
| 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)]
|
|
| Cibacron Blue (DSI) |
| Units: DU/g (dextrinizing units/g). Directly measures
alpha-amylase activity through the liberation of Cibacron blue dye covalently linked to a beta-limit dextran
substrate. |
| Cookie Baking |
The micro method employs
40 g flour at 25%
absorption, 60% sugar, 30% emulsified shortening,
3% dry skim milk, 2.06% NaHCO3,
0.68% NH4Cl, 0.26% NaCL,
and 0.24% emulsifier (distilled mono- and di-glycerides). AACC
Method 10-52 modified
(1),(7).
Cookie Diameter (CODI):
The
average diameter, of one cookie (cm).
Top grain score (TGS):
A
visual evaluation score describing the top grain of the sugar
snap cookie. Range of 0 to 10, with 10
being the best.
|
| Falling Number (FN) |
| Determined by AACC Method 56-81B (1). |
| Farinograph |
The Farinograph is equipped with a 50-g bowl and the Constant
Flour Weight procedure (14% moisture basis) is employed. AACC Method 54-21A
(1).
Farinograph Absorption (FABS): The amount of water required to center the
highest portion of the Farinograph curve on the 500 Brabender unit (BU) line.
Farinograph Mixing
Peak Time (FPEAK): The time interval, in minutes, from the first addition of water until the curve reaches its
maximum height.
Farinograph Stability Time (FSTAB): The number of minutes the top of the
curve remains above the 500 unit line when the highest portion (peak) is centered on the 500 unit
line.
Farinograph Mixing Tolerance Index (MTI): The difference in Brabender Units (BU) from
the top of the curve at peak mixing time to the top of the curve five minutes after the peak mixing
time.
|
| Flour Ash (FASH) |
| The percentage ash from a 4-g sample of flour ignited and
heated for 15 hours at 550 in a muffle furnace. AACC Method 08-01 (1). |
| Flour Moisture (FMIST) |
| The reference test uses 2 g of flour heated in an
aluminum dish in a forced-draft oven for 20 min at 130, allowed to cool and weighed (OVENFMIST). AACC
modified Method 44-16 (1). The NIR spectrometer (Technicon 450) (NIRFMIST) is used as the routine moisture
measure and is adjusted with the OVENFMIST to obtain FMIST. |
| Flour Swelling Volume (FSV) |
| The flour swelling volume reported in mL/g. Using
0.45g flour on a dry weight basis, 12.5 mL water is added and the mixture is well dispersed. The samples are
placed in a hot water bath at 92.5, and are continuously inverted for thirty minutes. A rapid cooling in a ice
water bath followed by 5 minutes in 25 water is used to bring the samples to room temperature. Then the
samples are centrifuged at 1,000g for 15 minutes. The height of the gel is read in mm and reported in mL/g using
the following conversion formula. ((mm*1.52)-0.30mL)/0.45g. |
| Japanese Sponge Cake Baking |
Formula
contains 100 g flour,
100 g sugar, 100 g fresh egg, 40 g water (14).
Cake
Volume (CAVOL):
Volume displacement of sponge cake, measured with canola seeds
(cc).
Sponge Cake Score (SCSOR):
Additive score of texture,
volume, external factors and crumb
grain (open-ended). The standard flour produces a cake with a
score equal to 80.
|
| Micro Milling |
| Grain samples (5-10 g), generally from early generation lines
are
equilibrated to 13% (soft) or 14% (hard) moisture content. They
are milled on the
micro mill, where four samples can be milled simultaneously.
The micro mill consists of two pairs of
corrugated rolls and double
sifters with 38 and 135 mesh stainless steel screens. The bran
over the 38 mesh screens is evaluated for milling properties by
visual examination for the degree
of bran clean up. The throughs
of the 135 mesh screen is the equivalent to break flour. This is
available for small scale predictive tests, such as SDS-sedimentation,
Flour Swelling Volume,
etc. A schematic of the micro mill is shown
in
Figure 3. (2),(13) |
| Mixogram |
| A 10-g instrument is used to characterize wheats as to market
class
and estimate mixing and baking properties of flours. To reduce
the time and
expense involved in reproducing the mixograms, a reference
chart was developed to characterize
each curve as to type ranging
from very weak to exceptionally long and strong types. Instructions
for the use of the chart and the chart itself is found in INTERPRETATION
OF DATA. The descriptions of
Mixograph Absorption (MABS)and Mixograph Type (MTYPE)
also appear in INTERPRETATION
OF DATA.
AACC Method
54-40A (1),(8). |
| Modified Quadrumat Milling |
| The preliminary nurseries (250-500 g)
are experimentally milled on a Quadrumat System as modified by Jeffers
and Rubenthaler 10). The
procedure is described in the 27th Annual Report, Oct. 1976 (Pgs.
1-14). Conversion
of the data to give a predicted Buhler flour
yield and milling score are done with the following linear
equations:Figure 2
Predicted Buhler
Milling Score
Soft Wheat (y = -21.60185 + 1.27367 x)
Hard Wheat (y = - 3.43818 + 1.0448 x)
where, y = Predicted Buhler flour
yield
and x = Original Quadrumat flour yield
|
| Modified Quadrumat Milling Short Flow |
Wheat samples (approximately
40-100g size) are atmospherically conditioned (tempered) by placing
the wheat (in envelopes)
into a constant temperature and relative
humidity chamber. Moisture content is raised to the desired
level
(13.0% - soft wheat and 14.5% - hard wheat). The conditioned wheat
is ground
only through the Quadrumat break rolls. The standard
sifting schedule used in the Modified
Quadrumat SR. milling procedure
is followed. Break flour produced from hard wheat is usually 25
- 30% and from soft wheat about 45 - 50%. This amount of flour
produced is generally
sufficient for certain physio-chemical predictive
tests that require little flour ie., mixogram, Rapid
Visco Analyzer
viscosity, Brookfield viscosity or AWRC.
Bran (%BRAN): The
percentage of bran in the total products.
Break Flour Yield(%BFYELD):
The percentage by weight of the total products recovered
as flour
off the break rolls.
Midds (%MIDDS):
The
percentage unground middling stock in the total products.
Potential Flour Yield
(%PFYELD):
The potential flour equal to break flour and unground middling
stock.
|
| Protein Quality (PROQ) |
| An assessment of the protein quality for bread baking.
The loaf volume of experimental lines is compared to a historical regression that predicts loaf volume based on
protein content. If loaf volume of the experimental line is 25 cc of the historical, then PROQ = 0. If loaf volume
of the experimental differs from the predicted loaf volume by more than 25 cc, then a "+1" or "-1" is generated.
This new parameter replaces the previous X-Y scatter plot of protein vs. loaf volume with the historical and nursery
regression lines. Currently the regression is of the form y=ax+b, where loaf volume (y) = flour protein (x) times 65
(a, slope) plus 140 (b, intercept), or LVOL = FPROT(65) + 140. |
| Rapid Visco Analyzer (RVA) |
| A hot-pasting viscosity measured by the Rapid
Visco Analyzer, using 3.5g of flour on a 14% moisture basis, in 25 mL water. The viscosity reported is the peak
viscosity in RVA units (centipoise X 10). The temperature profile used to obtain the peak viscosity consists of 2 min
at 60, then constant rate heating to 93 in 6 minutes with a final hold of 2 min at 93, for a total of 10 min.
The RVA emulates the Brabender Amylograph. Foreign users have suggested that an Amylograph viscosity value
(not analyzed here) of 500 Brabender Units (BU or AU) is a minimum value, and 1000 or greater is a desirable value
for certain types of noodle quality. RVA and Amylograph peak viscosity values have a linear correlation of about
0.99. Therefore, minimum RVA values would be near 125 with values above 210 desirable. |
| Sample Preparation |
| Wheat or flour samples are logged into the WAS computer system and assigned a crop YEAR, NURSERY number, and a SAMPLE# number.
All wheat samples are frozen at -20 for 2 days to kill insects, cleaned on a Carter dockage (Simon-Carter Co., Minneapolis, MN) tester if necessary, measured for test weight and then scoured in a Cyclone Grain Scourer (model 6, Forster and Son, Ada, OK) and sub-sampled for proximate analysis. |
| Single Kernel Analysis |
| 300 kernels are individually analyzed using a Single
Kernel Characterization System (SKCS) Model 4100 (Perten Instruments). The mean and standard deviation from
the 300 kernel sample are reported for four parameters. They are hardness, size, moisture, and weight. The
machine works by weighing (SKWT) each kernel prior to it being dropped between a rotor and crescent
which crushes it. The crescent has a load cell attached which will sense the kernels size (SKSIZE), the
force (SKHRD) needed to crush the kernel, and the moisture (SKMST) of each kernel. The rotor is ribbed to
sweep the crushed kernel past the crescent preparing the machine for the next kernel. An algorithm using a
4-class histogram to categorize the class (SKCLASS) as hard, soft or mixed. |
| Test Weight (TWT) |
| Determined by AACC Method 55-10 (1). |
| Udon Noodle Making |
Formula contains
300 g flour, 6.0 g NaCl,
96 g water (14% constant flour moisture
basis) with dough sheet and noodles prepared with an
Otake Laboratory
Noodle Machine (14). Often,
optimum water absorption is used as
opposed to constant absorption.
Color measurements are made with a Minolta Chroma Meter set to
the
L*a*b* color system.
Udon Noodle
Brightness Reading (L0UNC) & (L24UNC) L* reading
from the Minolta Chroma meter at 0hr and
24hr.
Udon Noodle Red - Green Reading (A0UNC)
& (A24UNC)
a*
reading from the Minolta Chroma meter at 0hr and 24hr.
Udon Noodle Yellow - Blue Reading (B0UNC) & (B24UNC) b*
reading from the
Minolta Chroma meter at 0hr and 24 hr.
Noodle Yield(NYELD): Relative score assigned
to WTIN (see below).
Noodle Score(NOSCOR): Additive score incorporating raw and
cooked noodle color, yield and texture.
Noodle Weight Increase (WTIN):
Percentage weight increase of cooked noodle relative to raw noodles.
Raw Noodle Color
Score (RNCOL):
The score subjectively assigned to raw noodles which were assessed
visually. The standard control raw noodle is assigned a score
of 16. Scores assigned to the
experimental raw noodle can range
from 1-20.
Cooked Noodle Color
Score (CNCOL):
The score subjectively assigned to cooked noodles which were assessed
visually. The standard control raw noodle is assigned a score
of 16. Scores assigned to
the experimental cooked noodle can
range from 1-20.
Cooked Noodle
Texture Score (TEXTNO):
The score assigned by a sensory panel which considers factors
such as chewiness, firmness and/or softness, springiness, elasticity,
and other bite
characteristics. The standard control cooked noodle
is assigned a score of 32. Scores assigned to
the experimental
cooked noodles can range from 1 to 40.
|
| UDY Wheat Hardness (UWHRD) |
| A small sample is ground on the UDY Cyclone mill
with a 0.5-mm screen, and analyzed in a NIR Spectrometer (Technicon IA 450) calibrated to standard FGIS NIR
wheat grain hardness values. AACC Method 39-70A (1). |
| Viscosity (VISC) |
| Dial reading X 7.5 of a RVT Brookfield Synchro-Lectric
Viscometer fitted with a modified No. 2 spindle at 50 R.P.M. using a suspension of 20 g of flour in 100 ml of water
and 7 ml of 1 N lactic acid (12). |
| Wet Gluten |
| Expressed on a percentage weight basis. 25g flour is wetted
and worked into dough, repeatedly washed with tap water until all starch is released then weighed. AACC Method
38-10.
|
| Wheat Moisture (WMIST) |
| A small sample is ground on a Tecator Cemotec 1090
Sample Mill. The reference test uses 2 g of ground wheat heated in an aluminum dish in a forced-draft oven for 40
min at 130, allowed to cool and weighed. AACC modified Method 44-16 (1) (OVENWMIST). Generally, 10% or 3
samples (whichever is higher) are used per nursery to obtain the oven wheat moisture. The results are averaged
and the mean is applied as the Wheat Moisture (WMIST), in the WAS system. |
| Wheat Protein (WPROT) and Flour Protein (FPROT) |
| Protein concentration is
determined by NIR (NIRWPROT and NIRFPROT). Minor corrections are made based on the results from about 10% of
the samples analyzed using the combustion method (Leco, model FP-428) (LECOFPROT and LECOWPROT). Wheat
Protein: AACC Method 39-10. Flour Protein: AACC Method 39-11. Leco Protein: AACC Method 46-30 (1). |