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Cereal Chem 61:262 - 266.  |  VIEW ARTICLE
Factors Affecting Flowability of Hard and Soft Wheat Flours.

D. V. Neel and R. C. Hoseney. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Soft wheat has always been more difficult to mill than hard wheat because soft wheat flour has poor flowability. The differences in flowability between hard and soft wheat flour were studied through the comparison of physical and chemical characteristics. Hard and soft wheat flours varying in water content, particle size distribution, and presence or absence of fat were analyzed for flowability. Bridging threshold and bulking number, two flowability parameters, were obtained using the Instron Compression Tester (model 1132). Moisture content, presence of fat, and particle size distribution all had the same basic effect on hard and soft wheat flour flowability. However, soft wheat flour flowability parameters were more sensitive to changes in these physical and chemical flour characteristics. Soft wheat flour's additional sensitivity to changes in these three common flour characteristics is attributed to its rough particle surface characteristics. Hard and sof wheat flour did not have the same flowability values until moisture content, presence or absence of fat, particle size distribution, and particle surface roughness were held at equivalent values. Of the characteristics affecting flowability, the presence or absence of fat had the greatest effect.

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