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| Moisture % |
Water content in the wheat inversely related to the amount of dry
matter. Dry wheat can be kept for years if properly stored, but wet wheat
may deteriorate dramatically. |
| Protein % (12% MB) |
Ranges from 6% to 20%, depending on variety, class, environmental
conditions and cultural practices during growth. Rainfall during kernel
development results in low protein, whereas dry conditions during
development usually results in high protein. 1 to 1.5% of protein is lost
when the wheat is milled into flour. |
| Ash % |
Mineral content in the wheat. Bran has higher ash content than
flour. Small or shriveled kernels have more bran on a percentage basis and
therefore more crude fiber and ash than large, plump kernels and
consequently yield less flour. Wheat usually contains 1.4 to 2% ash at 14%
moisture basis. |
| Test Weight (lb/bu) |
Wheat weight per unit volume. Most widely used and simplest
criteria of wheat. Rough index of flour yield. |
| Wheat Hardness (NIR) |
A means of determining hard and soft wheat kernels. The higher the
hardness value the harder the wheat kernel and the higher the absorption. |
| 1000 Kernel Wt. (g) |
Function of kernel size, shape, dryness, purities, and density and
also an index of potential milling yield. |
| HVAC (Hard Vitreous Amber Color) |
Vitreousness is that characteristic which gives the wheat kernels
a hard, glossy appearance, and is usually related to protein content. The
best milling quality will be found in those wheats of highly vitreous
kernels. |
| Kernel Size Dist. (g) |
Percentage of large, medium, and small kernels in a durum wheat
sample. |
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| Moisture % |
Flour Moisture content is usually in the range of 12-15%. |
| Protein % |
1 to 1.5% of protein is lost when the wheat is milled into flour. |
| Ash % |
A highly significant correlation is found between ash content and
the brightness of semolina. For any given wheat, higher extraction produces
darker semolina with higher ash content. |
| Falling Number (Sec) |
A measure of the a-amylase activity
(starch liquefied enzyme). With more a-amylase,
degradation of starch is greater and starch viscosity decreases, giving a
decreased falling number. A falling number of 300 and above is desirable. |
| Wet Gluten % (14%MB) |
Determined with the glutomatic instrument using 10 grams of
semolina and with results expressed on a 14% moisture basis. |
| Dry Gluten % (14%MB) |
The remainder from wet gluten test is completely dried by placing
doughball in a heat press (Glutork) for 4 minutes and then weighed. |
| Speck |
The number of bran specks per 10 sq. in. area of semolina. A test of the
milling efficiency. |
| Color "b" Value |
The intensive yellowness of pasta color. The color measured by
Minolta Chromameter; the higher the value the more yellowness of the
semolina or pasta. |
| 3.
Experimental Milling: |
| Total Extract |
Percentage of flour and semolina from 100% tempered durum wheat. |
| Semolina Extract |
Percentage of semolina from 100% tempered durum wheat. Must not
contain more than 3% flour through a #100 US sieve. |
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| Color |
A spaghetti sample with a color score 9.0 or greater is good, 8.0
to 8.9 is fair, and below 8.0 is a poor sample as far as color
characteristics. |
| Cooked Weight |
This test is best used in conjunction with firmness values to
determine the cooking qualities of a spaghetti sample. A 10 gm spaghetti
sample (precooked weight) is used for this test. A good spaghetti sample
will have a high cooked weight with a high firmness value. A poor quality
spaghetti sample will have a high cooked weight with a low firmness value.
Generally a cooked spaghetti sample will weigh three times (30 gm) its
pre-cooked weight. AACC method 16-50. |
| Cooking Loss |
To determine the amount of solubles lost during cooking using AACC
method 16-50. A spaghetti sample with a cooking loss below 6.0 is good,
6.0 to 6.9 is fair, and 7.0 or above is a poor sample. |
| Firmness |
AACC method 16-50 modified by using two strands of spaghetti for
the firmness measurement. A spaghetti sample with firmness 6.0 and above
is good, 5.0-5.9 is fair, and below 5.0 is a poor sample. |
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Analysis of dough strength. |
| W |
Surface of the recording curve linked to the energy required to
rupture the dough bubble. |
| P/L Ratio |
Measure of resistance and extensibility. |
