Date of Award

2020

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

Description

Wheat can undergo debranning before milling. Debranning involves the removal of the outer bran layer from wheat kernels by friction and abrasion forces. This research was conducted to determine the effect of durum cultivar and debranning time on milling extraction and semolina and pasta quality. Four cultivars of durum wheat were debranned for 0, 1, 3 and 5 minutes and milled on a Bühler 202 MLU laboratory mill. Cultivars differed in the amount of bran removed at a given debranning time. Debranning for 3 min removed 8% of outer layer which resulted in 69% increase in mill throughput and 35% reduction in semolina speck count. Total and semolina extractions were increased with debranning when calculated based on milled products. However, debranning decreased both extractions when they were calculated using total bran removed during both debranning and milling. Cooking properties of spaghetti were not affected by debranning.

Rights

NDSU policy 190.6.2

Rights Link

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

Handle Identifier

https://hdl.handle.net/10365/31703

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