Quality of wheat flour and pan bread as influenced by the tempering time and milling system

AbstractBackground and objectivesThe effect of the tempering time and milling system (normal vs. hard) on the quality of wheat flour and pan bread was investigated for Australian and Russian wheat. Tempering was carried out for 12, 24, and 36 hr. Tempered kernels were milled by a system controlled by a Bühler automatic programmable logic controller.FindingsHard milling resulted in a significantly (p ≤ 0.05) higher extraction rate, ash content, and milling efficiency index than normal milling. Normal milling resulted in a significantly higher (p ≤ 0.05) gluten index (99.20–99.65). The amount of damaged starch in the two wheat cultivars was increased significantly (p ≤ 0.05) by hard milling. The highest stability times (18.5 and 7 min) were observed for normal milled Australian and Russian wheat tempered for 36 and 24 hr, respectively. Alveograph data illustrated the superiority of Australian over Russian wheat flour.ConclusionsTo produce high‐quality flour and consequently highly acceptable pan bread, kernels of Australian and Russian wheat should be tempered for 12 and 24 hr, respectively. Normal milling was superior to hard milling for both Australian and Russian wheat.Significance and noveltyOptimization of the tempering time and milling system for wheat kernels on a large scale.