escription of Durum Semolina Quality Factors
1. DURUM WHEAT ANALYSIS
Moisture % - Water content in the wheat is inversely related to the amount of dry matter. Dry wheat can be kept for years if properly stored, but wet wheat may deteriorate dramatically.
Protein % (12% MB) - Ranges from 6% to 20%, depending on variety, class, environmental conditions and cultural practices during growth. Rainfall during kernel development results in low protein, whereas dry conditions during development usually results in high protein. 1 to 1.5% of protein is lost when the wheat is milled into flour.
Ash % - Mineral content in the wheat. Bran has higher ash content than flour. Small or shriveled kernels have more bran on a percentage basis and therefore more crude fiber and ash than large, plump kernels and consequently yield less flour. Wheat usually contains 1.4 to 2% ash at 14% moisture basis.
Test Weight (lb/bu) - Wheat weight per unit volume. Most widely used and simplest criteria of wheat. Rough index of flour yield.
Wheat Hardness (NIR) - A means of determining hard and soft wheat kernels. The higher the hardness the higher the absorption.
1000 Kernel Wt. (g) - Function of kernel size, shape, dryness, purities and density and also an index of potential milling yield.
HVAC (Hard Vitreous Amber Color) - Vitreousness is that characteristic which gives the wheat kernels a hard, glossy appearance, and is usually related to protein content. The best milling quality will be found in those wheats of highly vitreous kernels.
Kernel Size Dist. (g) - Percentage of large, medium, and small kernels in a durum wheat sample.
1. DURUM WHEAT ANALYSIS
Moisture % - Water content in the wheat is inversely related to the amount of dry matter. Dry wheat can be kept for years if properly stored, but wet wheat may deteriorate dramatically.
Protein % (12% MB) - Ranges from 6% to 20%, depending on variety, class, environmental conditions and cultural practices during growth. Rainfall during kernel development results in low protein, whereas dry conditions during development usually results in high protein. 1 to 1.5% of protein is lost when the wheat is milled into flour.
Ash % - Mineral content in the wheat. Bran has higher ash content than flour. Small or shriveled kernels have more bran on a percentage basis and therefore more crude fiber and ash than large, plump kernels and consequently yield less flour. Wheat usually contains 1.4 to 2% ash at 14% moisture basis.
Test Weight (lb/bu) - Wheat weight per unit volume. Most widely used and simplest criteria of wheat. Rough index of flour yield.
Wheat Hardness (NIR) - A means of determining hard and soft wheat kernels. The higher the hardness the higher the absorption.
1000 Kernel Wt. (g) - Function of kernel size, shape, dryness, purities and density and also an index of potential milling yield.
HVAC (Hard Vitreous Amber Color) - Vitreousness is that characteristic which gives the wheat kernels a hard, glossy appearance, and is usually related to protein content. The best milling quality will be found in those wheats of highly vitreous kernels.
Kernel Size Dist. (g) - Percentage of large, medium, and small kernels in a durum wheat sample.