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Principles of Milling Chapter 1 and 2 Notes

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by: Nichole Knopp

Principles of Milling Chapter 1 and 2 Notes GRSC150

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Nichole Knopp

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About this Document

These notes cover basic information about wheat.
Principles of Milling
Churchill, Frances Maria
75 ?




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"Amazing. Wouldn't have passed this test without these notes. Hoping this notetaker will be around for the final!"
Dr. Braulio McClure

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This 3 page Bundle was uploaded by Nichole Knopp on Friday February 5, 2016. The Bundle belongs to GRSC150 at Kansas State University taught by Churchill, Frances Maria in Fall 2015. Since its upload, it has received 62 views. For similar materials see Principles of Milling in Science at Kansas State University.


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Amazing. Wouldn't have passed this test without these notes. Hoping this notetaker will be around for the final!

-Dr. Braulio McClure


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Date Created: 02/05/16
Principles of Milling Wheat Kernel Structure Objectives:  3 Main components of wheat kernels, basic composition, percent of whole kernel  Main components of endosperm starch  2 main components of endosperm protein and why is that important?  What’s important about aleurone layer 3 Main components of wheat kernels:  Endosperm­ 4/5 of inside of kernel 80­85%  Germ­ Bottom part of kernel 2.5­3%  Bran­ Outer covering of kernel o Tricomes (the Brush)­ Hairy layer on bran  o 6 cell layer that make the Bran:   Pigmented Layers­ Nuceliar Tissue, Seed Coat (Outer Bran layer)  Pericarp­ Tube Cells, Cross Cells, Hypodermis, Epidermis, outer bran  layers  Aleurone­ part of endosperm but separated with bran, outer bran layer Main components of endosperm starch:  Amylose  Amylopectin  Aleurone­ 1  layer of endosperm 2 Main components of endosperm protein:  (Glutenins and Gladins) + Water  Gluten o Gives elasticity  High in starch Important about Aleurone layer?  First layer of endosperm cell under bran layer  Packed with protein and nutritionally important molecules Classes of Wheat Objectives:  6 different wheat classes in US  Describe general growing regions for each wheat class  Describe basic end uses for each wheat class  Difference between red and white wheat 6 Classes of Wheat:  Durum   Hard Red Spring  Hard Red Winter  Hard White Wheat   Soft Red Winter Wheat  Soft White Wheat  Criteria for Wheat Classification:  Endosperm texture (Hard/Soft)  Bran color (Red/White)  Seasons (Winter/Spring)  Species (Hexaploid (4 chromosomes)/Tetraploid (6 chromosomes)) General growing regions:  38 states grow wheat  North Dakota­Texas: Hard Red Winter (Central Plains)  Upper mid­west: Soft Red Winer  Pacific Northwest, West New York, and East Michigan: Soft White  North Dakota, South California: Durum  West Kansas and East Colorado: Hard White   Dakotas: Hard Red Spring Basic end uses for each wheat class:   Durum­ Tetraploid,13% Protein, 3 sub­classes of vitreous, used for pasta o Hard amber <75% vitreous, Amber Durum 60%­74.5% vitreous, Durum >60% o Low moisture in desert part o Primary­ Semolina, Byproduct­ Flour  HRS­ Hard endo, Planted in Spring, Vitreous, Protein 14.1%, Hearth Breads o Dark Northern Spring Wheat <75% vitreous, Northern Spring Wheat 25­74.5%  vitreous, Red Spring Wheat >25%  HRW­ Hard endo, late fall/early winter, Bread o Protein 12.7%  HW­ Hard endo, Protein 10­15% (Medium Range 12.2%), Noodles  SRW­ Soft endo, brown­red bran, late fall/winter, Protein 10.1%, Pancakes  SW­ soft endo, white bran, used for Cakes, 3 sub­classes: o Soft white, White club, West white Difference between red and white wheat:  White lacks genetic information for red pigment


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