PerkinElmer

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Flour Milling

PerkinElmer has the instruments and methods to optimize yield and flour quality. At wheat receival, our instruments help millers make certain they receive the wheat quality they purchased. The instruments can guard against taking in sprouted or mycotoxin infected grain, segregate for protein, and monitor tempering. Our on-line systems provide moisture, protein, and ash results in real-time allowing millers to optimize blends and flour yield. Test final products for rheological properties such as water absorption, mixing time, mixing tolerance and other properties such Falling Number, moisture, protein, ash, starch pasting, and more. All of this testing ensures millers deliver a consistent and quality flour that meets the needs of the various flour users

Flour Milling Related Content

Screening Ingredients

Analysis of Properties of Wheat Using FT 9700 FT-NIR Analyzer

Harvested wheat is typically milled into flour which can then be used tomake a wide range of foods, such as bread and pasta or used as rawmaterial in feed production. Moisture and protein are key parameters for evaluating quality of a wheat sample to be used in flour milling or for setting up formulation in feed milling. This application note shows The results show that the FT 9700 NIR analyzer can accurately determine both the moisture and protein content in ground wheat samples.

Wheat - DA 7250

Whenever wheat is used as a raw material it is important to have full knowledge of its composition and properties. In feed milling, starch production, flour milling and other processing, the raw material will affect the process efficiency as well as the quality of the final product. DA 7250 Near Infrared Reflactance (NIR) can determine moisture, protein and starch, NDF, hardness, wet and dry gluten, W and Zeleny in whole grain wheat and durum samples.

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

Flour millers need to adhere to strict quality specifications and deliver a consistent product even when incoming wheat varies. At the same time mill profitability depends on maximizing the extraction. Being able to quickly determine key characteristics in the flour is thus of great importance. DA 7250 can determine all these characteristics in seconds.

Semolina Method - doughLAB 03.02

This method describes an accelerated procedure for testing semolina samples using the doughLAB. Using a faster mixing speed, results can be obtained quicker and more accurately. The method is applicable to flour that is very strong or is difficult to develop.

Wheat flour method (ethanol) - RVA 24.02

Wheat flour quality can vary greatly between samples. The quality of the gluten protein in wheat flour largely determines its suitability for use in many products including pan breads, flat breads, cakes, pastries and alkaline noodles, although each application requires a different quality. For example, strong wheat flour is preferred for commercially produced pan breads because of its good mixing tolerance and superior baking qualities. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Wheat gluten method (acid) - RVA 21.02

The RVA can be used to assess the gluten quality in soft wheat flour. Gluten proteins increase suspension viscosity when dispersed in dilute lactic acid. This viscosity can be measured using the RVA. The method is most useful for assessing soft wheat used in pastry and biscuit manufacture. This method has limited screening value for bread making wheat where dough rheological properties are important.

Wheat gluten method (ethanol) - RVA 25.02

Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assessed by heating and cooling in aqueous ethanol in the RVA.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.

Commodity Process Monitoring, Management and Optimization

Premixed Dough Method - doughLAB 05.01

This method tempers the premixed dough to the temperature of the subsequent processing step, and rapidly measures the consistency of the dough. The method is applicable to high-water addition doughs (such as that used in bread production), and low-water addition, high-fat doughs (such as that used in biscuit/cookie production). The Premixed Dough method can be used to control the quality of the halfproduct.

Analysis of Batters & Coatings for Total Solids Using DA 7200 NIR Diode Array Based Analysis System

Analysis of Total Solids of batter and coatings is an important process control measurement for potato processors. By accurately controlling solids, the producer can experience significant savings. Realizing these savings is dependent both upon the accuracy of the analyses and the availability of real-time results. Using the DA 7200, production staff can perform their own analysis 24/7 and have instant access to the results. The results can be used to ensure the proper solids are available to the potatoes, to reduce waste, and to avoid costly mistakes and potential penalties.

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

Flour millers need to adhere to strict quality specifications and deliver a consistent product even when incoming wheat varies. At the same time mill profitability depends on maximizing the extraction. Being able to quickly determine key characteristics in the flour is thus of great importance. DA 7250 can determine all these characteristics in seconds.

doughLAB Standard Method - doughLAB 06.03

doughLAB is a flexible dough rheometer with conventional z-arm mixing action. This work shows standard method for studying mixing characteristics of samples. The method is suitable for very strong flours or samples that are difficult to develop.

Flour solvent retention method - RVA 31.01

This method allows to assess flour quality and functionality and predict baking performance. The RVA can be used as a rapid means to assess the SRC of wheat flour, with results that are well correlated with those obtained from the conventional SRC method of the AACC International.

Method for Effects of Additives to Flour Quality - doughLAB 02.01

Formulations for breads, cakes and baked products usually include a combination of additives to improve dough stability, texture and organoleptic qualities. Some of the more common additives include reducing and oxidizing agents, salt, sugar, enzymes, and emulsifiers. The effects of these additives on dough quality can be examined on the doughLAB, by comparing a sample with and without the additive. A longer test profile is used to allow for the strengthening effect of some of the additives to be fully observed.

Pasta quality method - RVA 32.01

The pasting behavior of pasta depends, to a great extent, on the ingredient and process effects. The cooking properties and final quality of the pasta are affected by treatments, such as drying, sheeting or extruding, during the manufacturing process. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Semolina Method - doughLAB 03.02

This method describes an accelerated procedure for testing semolina samples using the doughLAB. Using a faster mixing speed, results can be obtained quicker and more accurately. The method is applicable to flour that is very strong or is difficult to develop.

Wheat flour method (ethanol) - RVA 24.02

Wheat flour quality can vary greatly between samples. The quality of the gluten protein in wheat flour largely determines its suitability for use in many products including pan breads, flat breads, cakes, pastries and alkaline noodles, although each application requires a different quality. For example, strong wheat flour is preferred for commercially produced pan breads because of its good mixing tolerance and superior baking qualities. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Wheat gluten method (acid) - RVA 21.02

The RVA can be used to assess the gluten quality in soft wheat flour. Gluten proteins increase suspension viscosity when dispersed in dilute lactic acid. This viscosity can be measured using the RVA. The method is most useful for assessing soft wheat used in pastry and biscuit manufacture. This method has limited screening value for bread making wheat where dough rheological properties are important.

Wheat gluten method (ethanol) - RVA 25.02

Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assessed by heating and cooling in aqueous ethanol in the RVA.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.

Finished Product Verification

Analysis of Fat, Sucrose, Glucose, and Maltose in Flour Based Bakery Mixes

Bakery mixes are a convenient, portable and shelf stable material. Measurements of quality attributes such as fat and sugar content are therefore important in the profitability, proper manufacture and quality control of the mixes. Both fat and sugar content play important roles in the development, taste, and shelf life of bakery mixes. the Diode Array 7200 can readily measure fat and sugar profiles in bakery mixes in as little as 6 seconds. The same instrument can also measure other mixes and Oils for Free Fatty Acids and Moisture content.

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

Flour millers need to adhere to strict quality specifications and deliver a consistent product even when incoming wheat varies. At the same time mill profitability depends on maximizing the extraction. Being able to quickly determine key characteristics in the flour is thus of great importance. DA 7250 can determine all these characteristics in seconds.

Farinograph Equivalent Method - doughLAB 04.01

Method to emulate actual Farinograph test conditions to obtain comparable doughLAB results.

General Flour Testing Method - doughLAB 01.01

The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, mixing time requirement and dough stability, are important measures of its quality. The doughLAB provides results that are comparable with those obtained from the Brabender Farinograph.

Semolina Method - doughLAB 03.02

This method describes an accelerated procedure for testing semolina samples using the doughLAB. Using a faster mixing speed, results can be obtained quicker and more accurately. The method is applicable to flour that is very strong or is difficult to develop.

Wheat flour method (ethanol) - RVA 24.02

Wheat flour quality can vary greatly between samples. The quality of the gluten protein in wheat flour largely determines its suitability for use in many products including pan breads, flat breads, cakes, pastries and alkaline noodles, although each application requires a different quality. For example, strong wheat flour is preferred for commercially produced pan breads because of its good mixing tolerance and superior baking qualities. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Wheat gluten method (acid) - RVA 21.02

The RVA can be used to assess the gluten quality in soft wheat flour. Gluten proteins increase suspension viscosity when dispersed in dilute lactic acid. This viscosity can be measured using the RVA. The method is most useful for assessing soft wheat used in pastry and biscuit manufacture. This method has limited screening value for bread making wheat where dough rheological properties are important.

Wheat gluten method (ethanol) - RVA 25.02

Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assessed by heating and cooling in aqueous ethanol in the RVA.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.

Flour Milling Related Technologies