Date of Award
2020
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Doctor of Philosophy (PhD)
Program
Cereal Science
Department
Plant Sciences
College
Agriculture, Food Systems and Natural Resources
Faculty Advisor
Simsek, Senay
Description
Stone milling is an ancient method for grinding without separation of the wheat constituents to produce flour. This study evaluated the effect of three different stone gaps (setting wide, medium, and narrow) and 200 and 400 revolutions per minute (rpm) on the particle size distribution of whole wheat flour and its effect on baking, and dough rheological properties. Gap settings wide and medium at 200 rpm produced higher amount of small particles (<250 µm), resulting in a greater angle of repose, starch damage, loaf volume, lighter flour, and bread color. Water absorption and rheological parameters were significantly different from the other flours (P<0.05). This study showed an effect of the stone mill settings on the particle size distribution of whole wheat flour and its subsequent impact on bread quality.
Recommended Citation
Alava Vargas, Maite Cristina, "Stone Milling of Hard Red Spring Wheat: Effect of Settings on Flour, Dough and Bread Quality" (2020). Plant Sciences. 99.
https://digitalcommons.ndsu.edu/plant-sci/99
Rights
NDSU policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/32295