Cereal Chem 66:365-368 | VIEW
Determination of Wheat Milling Potential and Its Influence on Flour Quality Deterioration Rate.
Y. Z. Li and E. S. Posner. Copyright 1989 by the American Association of Cereal Chemists, Inc.
The milling quality of a newly bred hard white winter (HWW) wheat was evaluated by comparing its flour quality (ash and color) deterioration rate, correlated to the increase of flour extraction, with that of a control hard red winter (HRW) wheat. Milling performance of the HWW wheat as indicated by sizing production and milling hardness also was compared with the control wheat. In respect to production of low ash and whiteness of flour at the same extraction level, the HWW wheat was superior to the HRW wheat.