Date of Award

2014

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Cereal Science

Department

Plant Sciences

College

Agriculture, Food Systems and Natural Resources

Faculty Advisor

Manthey, Frank A.

Description

Black bean milling to produce whole-bean flour and cotyledon flour by using a centrifugal mill and a burr mill/roller milling system, respectively, were investigated. The effect of black bean seed pretreatment (cooked-dried, soaked-dried, and tempered) on flour physical, chemical, and pasting characteristics were investigated. Whole flour milling was done with a centrifugal mill using mesh size of 500 μm, rotor speed of 12,000 rpm, and mill feed of 267+18 g/min. Cooked-dried, soaked-dried, and tempered black bean milling yields for whole flour reached 58, 59, and 66%, respectively. Roller mill was used with durum wheat settings. Cooked-dried, soaked-dried, and tempered black bean milling yields for cotyledon flour reached 75, 73, and 75%, respectively. Black bean seed changed physically and internally by cooking or soaking. Differences in moisture content were reflected to change milling-ability and physical quality of flour. Cooked-dried affected the most starch damage and pasting properties and for flour color.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/27335

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