Evaluation of the quality scoring system of hard red spring wheat using four different roller mills

Figures & data

Table 1. Quality score for wheat characteristics and milling parameters with weights assigned.

	Wheat characteristic						Milling parameters
	Test weight	Vitreous Kernel	1000-KWT	Wheat protein	Wheat ash	Falling number	Flour extraction	Flour ash	Starch damage	Protein loss
Score^a	(lbs./bu.)	(%)	(g)	(%,12% mb)	(%,12% mb)	(s)	(%)	(%)	(%,12% mb)	(%,12% mb)
1	<52	<10	<22	<11	>2.8	<109	<44	>0.76	3.9–4.5	>1.5
2	52–53.9	20–29	22–23.9	11–11.9	2.6–2.79	110–159	44–47.9	0.72–0.75	4.6–5.2	1.40–1.49
3	54–55.9	20–29	24–25.9	12–12.9	2.4–2.59	160–209	48–51.9	0.68–0.71	5.3–5.9	1.30–1.39
4	56–57.9	30–39	26–27.9	13–13.9	2.2–2.39	210–259	52–55.9	0.64–0.67	6.0–6.6	1.20–1.29
5	58–59.9	40–49	28–29.9	14–14.9	2.0–2.19	260–309	56–59.9	0.60–0.63	6.7–7.3	1.10–1.19
6	60–61.9	50–59	30–31.9	15–15.9	1.8–1.99	310–359	60–63.9	0.56–0.59	7.4–8.0	1.00–1.09
7	62–63.9	60–69	32–33.9	16–16.9	1.6–1.79	360–409	64–67.9	0.52–0.55	8.1–8.7	0.90–0.99
8	64–65.9	70–79	34–35.9	17–17.9	1.4–1.59	410–459	68–71.9	0.48–0.51	8.8–9.4	0.80–0.89
9	66–67.9	80–89	36–37.9	18–18.9	1.2–1.39	460–509	72–75.9	0.44–0.47	9.5–10.1	0.70–0.79
10	>68	90–100	>38	>19	<1.2	>510	>76	<0.44	10.2–10.8	0.70<
Weight (%)	30	10	10	20	10	20	30	30	20	20

^aValues for each characteristic are scored from 1 to 10, with 1 being the worst and 10 being the best.

Table 2. Quality scores for flour and dough characteristics with weights assigned.

			Farinograph			Extensograph
	Wet gluten	Falling number	Water absorption	Peak time	Stability	Extensibility (135 min)	Resistance (135 min)	Area (135 min)
Score^a	(%)	(s)	(%)	(min)	(min)	SQ Cm	B.U.	SQ Cm
1	<27	<120	<55	<1.9	<4.9	>23	>580	<95
2	27–28.9	120–179	55–56.9	2–3.9	5–9.9	21–22.9	580–659	95–109
3	29–30.9	180–239	57–58.9	4–5.9	10–14.9	19–20.9	660–739	110–124
4	31–32.9	240–299	59–60.9	6–7.9	15–19.9	17–18.9	740–819	125–139
5	33–34.9	300–359	61–62.9	8–9.9	20–24.9	15–16.9	820–899	140–154
6	35–35.9	360–419	63–64.9	10–11.9	25–29.9	13–14.9	900–979	155–169
7	37–38.9	420–479	65–66.9	12–13.9	30–34.9	11–12.9	980–1059	170–184
8	39–40.9	480–539	67–68.9	14–15.9	35–39.9	9–10.9	1060–1139	185–199
9	41–42.9	540–599	69–70.9	16–17.9	40–44.9	7–8.9	1140–1219	200–214
10	>43	>600	>71	>18.0	>45	<7.0	>1220	>215
Weight (%)	10	15	20	10	30	5	5	5

^aValues for each characteristic are scored from 1 to 10, with 1 being the worst and 10 being the best.

Table 3. Baking quality score consisting of various quality tests with weights assigned.

	Baking absorption		Loaf volume^c
Score^a	(%)	Dough handling^b	(cm^3)	Grain texture	Crumb color	Crust color	Symmetry
1	<60	1	<600	1	1	1	1
2	60–61.9	2	670–740	2	2	2	2
3	62–63.9	3	740–810	3	3	3	3
4	64–65.9	4	810–890	4	4	4	4
5	66–67.9	5	880–950	5	5	5	5
6	68–69.9	6	950–1020	6	6	6	6
7	70–71.9	7	1020–1090	7	7	7	7
8	72–73.9	8	1090–1160	8	8	8	8
9	74–75.9	9	1160–1230	9	9	9	9
10	>76	10	>1230	10	10	10	10
Weight (%)	20	10	30	10	10	10	10

^aValues for each characteristic are scored from 1 to 10, with 1 being the worst and 10 being the best.

^bDough handling, grain texture, crumb color, crust color, and symmetry scoring ranges were based on the Guidelines for Scoring Experimental Bread, AACCI Approved Method 10-12.01.

^cBread loaf volume scores were based on 100-g pup loaves.

Figure 1. Overall quality scoring system consisting of wheat, milling, flour and dough, and baking quality scores.

Table 4. Means of roller mills and mean square values for wheat, milling, flour and dough, and baking quality evaluation parameters ^a

	Mill type				Mean square
Variables	Quad. Jr	Quad. Sr	Buhler	MIAG	Mill type (M, df = 3)	Sample (S, df = 11)	Error (M × S, df = 33)
Flour yield (%)	53.3d	65.5c	76.2a	74.1b	1299.3***	7.7***	1.5
Flour ash (%)	0.47c	0.40d	0.58a	0.52b	0.070***	0.004**	0.001
Flour protein (%)	12.6a	12.3b	12.6a	12.5a	0.24***	3.82***	0.05
Protein loss (%)	0.96b	1.27a	0.98b	1.04b	0.24**	0.33***	0.04
Starch damage (%)	6.5b	5.4c	8.7a	8.0a	25.6***	0.9^NS	0.7
Flour color
L*	90.1c	90.7a	90.4b	90.4b	0.652***	0.245***	0.015
a*	−0.91a	−1.04c	−0.88a	−0.97b	0.063***	0.404***	0.003
b*	9.0a	9.7a	9.1b	8.6c	3.817***	5.402***	0.037
Wet gluten (%)	33.2b	32.4c	33.1b	33.7a	3.5**	17.3***	0.4
Falling number (sec)	441a	427b	422c	398b	3729.1***	5470.9***	174.5
Farinograph
Water abs. (%)	62.8b	61.2c	63.4ab	63.8a	15.5***	8.1***	0.5
Peak time (min)	13.9a	11.1b	6.8c	7.3c	132.1***	39.4**	10.5
Stability (min)	20.8a	19.+1a	10.1b	13.1b	300.3***	93.6***	15.2
Extensograph (135 min)
Extensibility (cm.)	13.6b	14.3ab	14.8a	14.7a	3.4*	3.6***	0.8
Resistance (EU)	1010a	1083a	834b	858b	173449.8***	136254.5***	9025.3
Area (cm^2)	181.7b	200.7a	160.0c	162.1c	4358.9***	4066.3***	194.4
Breadmaking
Baking abs. (%)	62.0c	63.9b	72.0a	71.6a	320.3***	9.0***	0.6
Bake mix time (min)	4.4ab	4.5a	4.2b	4.4ab	0.2*	1.2***	0.1
Dough handling	9.6a	9.3ab	8.9b	9.2ab	0.9*	0.3^NS	0.3
Loaf volume (cm^3)	969a	968a	990a	1000a	3053.6^NS	13471.7***	1082.4
Symmetry	8.2a	8.0a	8.5a	8.5a	0.9^NS	2.1***	0.5
Crust color	9.3a	9.3a	9.2a	9.4a	0.1^NS	0.7*	0.3
Crumb grain	7.5a	7.5a	7.6a	7.8a	0.2^NS	0.2^NS	0.2
Crumb color	7.3b	7.4b	7.7a	7.8a	0.8***	0.8***	0.1
Firmness (g.cm)	117a	106b	83c	91c	2758.8***	1624.1***	114.3
Quality score
Milling	6.3b	6.4b	7.3a	7.4a	4.5***	0.5*	0.2
Flour and dough	5.7a	5.3b	4.6c	4.8c	2.9***	2.2***	0.1
Baking	6.5b	6.6b	7.5a	7.7a	4.6***	0.6***	0.1
Overall	6.1b	6.1b	6.4a	6.5a	0.51***	0.69***	0.04

Figure 2. Flour particle size distribution at various sieve openings for flour samples milled in different roller mills.

Table 5. Correlation coefficients between roller mills for quality characteristics.

Quality characteristics	Quad. Jr vs. Quad. Sr	Quad. Jr vs. Buhler	Quad. Jr vs. MIAG	Quad. Sr vs. Buhler	Quad. Sr vs. MIAG	Buhler vs. MIAG
Flour yield	0.79**	0.43^ns	0.85***	0.31^ns	0.54^ns	0.38^ns
Ash content	0.58*	0.66*	0.63*	0.52^ns	0.69*	0.60*
Starch damage	−0.06^ns	0.32*	0.29^ns	−0.03^ns	0.48^ns	−0.21^ns
Wet gluten	0.94***	0.94***	0.95***	0.89***	0.87***	0.95***
Color (L*)	0.85***	0.69*	0.76**	0.82**	0.83***	0.91***
Farinograph
Water absorption	0.77**	0.74**	0.72**	0.89***	0.82**	0.93***
Peak time	0.48^ns	0.56^ns	0.58*	0.85***	0.91***	0.79**
Stability	0.90***	0.30^ns	0.27^ns	0.60*	0.59*	0.97***
Extensograph (135 min)
Extensibility	0.50^ns	0.37ns	0.18^ns	0.59*	0.62*	0.68*
Resistance	0.85***	0.68*	0.62*	0.86***	0.84***	0.94***
Area	0.90***	0.86***	0.85***	0.80**	0.75**	0.86**
Baking
Absorption	0.84***	0.85***	0.59*	0.88***	0.79**	0.78**
Mix time	0.88***	0.76**	0.82**	0.85***	0.93***	0.85***
Loaf volume	0.70*	0.58*	0.69*	0.91***	0.85***	0.72**
Quality score
Milling	0.11^ns	0.01^ns	0.04^ns	0.60*	0.57^ns	0.15^ns
Flour and dough	0.88***	0.73**	0.67*	0.87***	0.86***	0.95***
Baking	0.52^ns	0.48^ns	0.50^ns	0.78**	0.79**	0.55^ns
Overall	0.88***	0.77**	0.74**	0.92***	0.80**	0.79**

*,**, and *** indicate the correlation coefficient is significant at p < 0.05, 0.01, and 0.001, respectively; ns = not significant (p > 0.05).

Table 6. Mean, SE, minimum (Min), maximum (Max), and coefficient of variance (CV) values of quality scores for wheat samples.

Variables	Mean	SE^b	Min	Max	CV^c	LSD^d
Flour yield	7.3	0.2	6.8	7.5	3.3	0.5
Flour ash	8.1	0.7	7.0	9.0	8.2	1.1
Starch damage	5.1	0.6	4.0	5.8	11.1	NS
Protein loss	6.2	2.1	2.5	9.3	33.4	1.9
Milling overall score	6.8	0.4	6.2	7.4	5.2	0.7
Wet gluten	4.6	1.1	2.5	6.0	23.4	0.5
Falling number	6.6	0.6	5.8	7.8	9.6	0.5
Farinograph
Water abs.	5.4	0.7	3.8	6.3	13.9	0.6
Peak time	5.3	1.4	3.3	7.8	26.6	1.4
Stability	3.8	1.0	2.0	5.3	25.6	1.2
Extensograph (135 min)
Extensibility	5.8	0.4	5.3	6.5	7.4	0.7
Resistance	6.0	2.3	3.0	9.8	37.8	1.7
Area	6.8	1.9	3.5	10.0	28.4	1.5
Flour and dough score	5.1	0.8	3.7	6.4	14.8	0.5
Baking
Baking abs.	5.2	0.8	3.3	6.0	14.8	0.8
Dough handling	9.3	0.3	8.6	9.8	3.3	0.7
Loaf volume	6.1	0.9	4.5	7.5	15.0	0.8
Grain and texture	7.6	0.2	7.2	7.9	2.6	0.6
Crumb color	7.6	0.5	6.9	8.3	6.0	0.4
Crust color	9.3	0.4	8.6	9.9	4.2	0.7
Symmetry	8.3	0.7	6.6	9.4	8.8	1.0
Baking score	7.1	0.4	6.4	7.7	5.6	0.4
Overall quality score	6.3	0.4	5.6	7.0	6.6	0.3

^aMeans were calculated across mill types.

^bSE value was calculated using the mean values of wheat samples.

^cCV = SE/mean × 100 (%)

^dF-test protected least significance difference at the 5% level. NS = not significant (p ≥ 0.05).