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Relationship between some durum wheat physical characteristics and semolina milling properties

Relationship between some durum wheat physical characteristics and semolina milling properties

Canadian Journal of Plant Science 60(1): 49-54

A recently developed modified milling flow for a 3-stand Allis-Chalmers laboratory mill that gives a semolina yield and semolina granulation similar to that of Canadian commercial mills was used to study the relationship between durum wheat test weight, 1000-kernel weight, protein content and semolina milling yield for a series of 174 durum wheat samples. All correlations except the correlation between protein content and 1000-kernel weight were significant. Maximum milling yield was obtained for samples possessing high test weight and high 1000-kernel weight. Increased protein content resulted in a tendency to lower milling yield. In a series of hand-picked samples as starchy kernel content increased, milling yield was not affected but the proportion of flour increased. Protein content and yellow pigment content decreased with increased starchy kernel content.

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Accession: 000734055

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DOI: 10.4141/cjps80-007

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