PHYSICAL, CHEMICAL, and THERMAL CHARACTERIZATION of WHEAT FLOUR MILLING COPRODUCTS

Hard red winter (HRW) and hard red spring (HRS) wheat milling coproducts (bran, germ, shorts, and red dog) from three commercial pour mills and the Kansas State University pilot mill were evaluated for diferences in physical, chemical, and thermal properties. The ranges of bulk density for bran, germ, and red dog determined at three moisture levels were 146.5 to 205.2 kgm’l, 269.2 to 400.6 kgm”, and 298.9 to 398.1 kgm;’, respectively. The true density ranking order was: red dog > shorts = germ > bran, independently of the moisture level. Red dog had the smallest geometrical mean diameter with the highest variation (coeficient of variation of 23.8%). There was a significant (P < 0.05) difference among wheat blends and milling flows in the thickness of bran and germ at the same particle separation size. The image analysis study determined that the equivalent projected area diameter of bran at the same

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