RELATIONSHIP BETWEEN SOME DURUM WHEAT PHYSICAL CHARACTERISTICS AND SEMOLINA MILLING PROPERTIES

Abstract

A recently developed modified milling flow for a three-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. For a series of hand-picked samples it was found that 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.