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Effect of milling and sieving on some quality parameters of wheat flour

Article · January 2009

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Biblid: 1450-5029 (2009) 13; 4; p.332-334 Original Scientific Paper
UDK: 664.641.12:111.4 Originalni naučni rad

EFFECT OF MILLING AND SIEVING ON SOME QUALITY PARAMETERS

OF WHEAT FLOUR
UTICAJ MLEVENJA I PROSEJAVANJA NA KVALITET PŠENIČNOG BRAŠNA
Zsuzsanna TARJÁN*, Norbert BOROS*, Zoltán MEZEI**, Dr. Péter SIPOS*
*
Institute of Food Science, Quality Assurance and Microbiology, University of Debrecen, Agricultural Center, Debrecen, Hungary
**
Hajdúsági Gabonaipari Zártkörűen Működő Részvénytársaság Központi Laboratóriuma, Debrecen, 4025, Széchenyi u. 13.
e-mail: tarjanzs@agr.unideb.hu

SUMMARY
Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human
mankind. The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type
of laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided with
four differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and the
bran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patterns
studied and produced with different grinding and sieving techniques, widely used in laboratory mills of the same wheat pattern show
any alterations after the impact of the formula production as regards chemical constitutions (protein content, wet gluten content).
Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. The results
our research confirm that the quality of wheat flour can be modified by different methods of pattern production.
Key words: mills, sieving, particle sizes

INTRODUCTION ence, Quality Assurance and Microbiology. Hajdú Gabona Ltd

Company provided us with 50 kg homogeneous wheat flour,
Wheat is one of the most important cereals in the world and which was the base for this research about milling and sieving.
the bread made of its flour belongs to the everyday life of human We used a FQC 109 laboratory mill and 4 different sieve sizes:
mankind. The Hungarian standard relating to the laboratory 250-200 µm; 200-160 µm; 160-125 µm; <125 µm and the con-
preparation of wheat flour (MSZ 6367/9-1989) does not mention trol flour which was not sieved. The test specimen runs between
the type of laboratory mill used for milling, and it only requires finely grooved steel rolls which rotate with different speeds and
some general criteria, such as: the laboratory mill should be pro- in opposite direction. The milling product is separated by a
vided with four differently nicked barrels, a sieve with appropri- sieve. We used Thyr 2 vibration sieve machine to separate the
ate hole sizes, and also with the separated collections of the pilot particle sizes. To study the differences the following measure-
flour and the bran. Our study was started at this point and the ments were performed: ash content, protein content, wet gluten
answers for the following questions were aimed to be found: do content, gluten index and gluten expansiveness. Similar relations
the flour samples studied and produced with different milling were examined by Vida et al. (1996) and Markovics (2002).
and sieving techniques, widely used in laboratory mills of the Measurements was repeated 3 times. Tests were made in accor-
same wheat pattern show any alterations after the impact of the dance to MSZ-ISO-standard illustrated in Table 1. For describe
formula production as regards chemical composition (protein was used the statistical relations: mean and standard deviation.
content, wet gluten content). Various flours of the wheat patterns
sieved with different particle sizes were studied in this experi- Table 1. List of appropriate tests, methods and equipment
ment. The results our research confirm that the quality of wheat Tabela 1. Lista odgovarajućih testova, metoda i opreme
flour can be modified by different methods of samples prepara- Quality parame-
tion. ter/Parametri Method/Metod Equipment/Oprema
We use different methods and system of them to determine kvaliteta
the quality of crops products just like wheat (Bichonski, 2004), Ash content/Sadržaj
MSZ-ISO 2171:1999 LABOR MIM OH 63
because we cannot identify the quality of crops with only a sin- pepela
gle feature, since there is no ’absolute quality’ (Győri and Győ- Protein con- Tecator Kjeltec Sys-
MSZ-6367:11-1984
riné, 1998). tent/sadržaj proteina tem 1026
Flour millers produce mainly for bakers, whose principal re- Wet gluten content
quirement is for a flour of consistent quality; maintaining uni- and gluten expan- LABOR-MIM and
formity of flour quality was described by Scott (1951) at the siveness/Sadržaj MSZ-ISO-5531:1993 Glutomatic Perten
miller’s ‘golden rule’. Particle size distribution of flour is an im- vlažnog glutena i 2200
portant quality parameter to be considered in the design, adjust- raširenost glutena
ment and operation of the mill (Tóth Á., 2006). It relates to the Hagberg falling
number/Hagbergov MSZ ISO 3093:1995 Perten falling number
flour’s purity, water absorption capacity, rate of hydration and
broj padanja
related mechanical damages during the mill (Posner E and Hibbs
A., 1997). RESULTS AND DISCUSSION
MATERIAL AND METHOD At first we studied the distribution of particle sizes in 100 g
wheat flour after sieving (Fig. 1).
Analyses were made in the accredited laboratory of the Uni-
The highest was the ratio of particles in the range 200-160
versity of Debrecen, Agricultural Center, Institute of Food Sci-
µm, which amounted to 34 g/100 g whereas the smallest part

332 PTEP 13(2009) 4

were particles less than 125 µm (12%). The distribution of parti-
cle sizes was homogenous. The proportion of largest particles,
250-200 µm in size, was 31% from the whole pattern.
The ash content of flour patterns is presented in Table 2,
from which it can be observed that the ash content of the fraction
with the largest particles significantly differed from all others
(P<0,05). The ash content of the control was the same as that of
the 160-125 µm fraction.
properties to all other fractions. The deviations were very differ-
ent. The 160-125 µm fraction showed the biggest deviation in
this parameter similarly to the wet gluten content. The falling
number was the highest in the fraction of largest particle which
means that the falling number increased with an increase of par-
ticle size (Figure 5). The difference between the particle sizes
was not so significant. The smallest fraction <125 µm had the
highest deviation. In all cases the differences can be explained
by the flour-bran ratio, and in some of the cases the higher germ
content of the fractions also played a role in the differences
among fractions with various particle sizes

Fig. 1. The distribution of particle sizes

Sl. 1. Udeo čestica po veličini

Table 2. The change of ash content

Tabela 2. Promena sadržaja pepela Fig. 3. Effect of particle sizes on wet gluten content
Sl. 3. Uticaj veličina čestica na sadržaj vlažnog glutena
Ash content/Sardžaj pepela (%) .
Mean/Srednja Stand. dev./Stand.
vrednost devijacija
Control/Kontrola 0.4663 0.011
250-200µm 0.4132 0.023
200-160µm 0.4794 0.0198
160-125µm 0.4665 0.0115
125 alatti µm 0.4930 0.01182
After determining the protein content, it was observed that its
content increased as the particle size decreased (Figure 2). The
deviation between groups is similar. The wet gluten content in-
creased with a decrease in particle size (Figure 3).

Fig.4. Effect of particle sizes on gluten index

Sl. 4. Uticaj veličina čestica na indeks glutena

Fig. 2. Effect of particle sizes on protein content

Sl. 2. Uticaj veličina čestica na sadržaj proteina
Fig. 5. Effect of particle sizes on falling number
The deviation of different particle sizes is significant. Studying Sl. 5. Uticaj veličina čestica na broj padanja
gluten index (Figure 4), 160-125 µm fraction showed different

PTEP 13(2009) 4 333

 CONCLUSION [2] Győri, Z., Győriné, Mile, I: A búza minősége és minősítése,
Mezőgazdasági Szaktudás Kiadó, Budapest, 1998.
The results from our research confirm that the quality of
[3] Markovics, E: Búzafajták sütőipari minőségének komplex
wheat flour is affected by the different particle sizes of pattern
vizsgálata. II. Növénytermesztési tudományos nap, Proceed-
production. To find the answer on the differences we took mi-
ings, Budapest, (2002), p.250-257.
croscopical pictures about flour fraction with different particle
[4] Posner S. E., Hibbs N. A.: Wheat flour milling. American
sizes. In all cases the differences can be explained by the flour-
Association of Cereal Chemists, 1997.
bran ratio, and in some of the cases the higher germ content of
[5] Scott, J, H: Flour milling process, Chapman and Hall Ltd.,
the fractions also played a role in the differences among frac-
London, UK, 1951.
tions with various particle sizes. These showed that the particle
[6] Tóth Á: Őszi búzafajták alveográfos minősége és a minőség
size has a significant effect on the protein characteristic of the
alakulására ható tényezők értékelése, PhD értekezés, Debre-
wheat flour studied in this study and on technological indexes
cen, 2006.
such as falling number.
[7] Vida Gy., Bedő Z., Jolánkai M.: Agronómiai kezeléskom-
LITERATURE binációk őszi búzafajták sütőipari minőségére gyakorolt
hatásának elemzése főkomponensanalízissel. Növényter-
[1] Bichonski, G.-Bichonski, A: Technological quality of spring melés, 45(1996), p.453-462.
wheat lines at different rainfall levels. Acta Agronomica
Hungarica. (2004), 52. 2. 9. Received: 16.03.2009. Accepted: 02.12.2009.

334 PTEP 13(2009) 4

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