1.1. Flow chart for wheat quality analysis
1) Receive samples
2) Weigh out approximately 600g for a mill & bake analysis or 1000 grams for a mill & bake analysis plus Asian noodle evaluation.
3) Clean samples through a Dockage Tester and Forester to remove light dust, chaff and other foreign material.
4) Insert an Internal Control (IC) sample every 20 samples. Treat IC as a sample in the analysis. Record IC results on statistical process control (SPC) charts for every analysis.
5) Obtain an estimate of whole grain protein and moisture using the Foss Infratec 1241 Near Infrared Reflectance (NIR) instrument.
6) Within 24 hours before milling add water to each sample to bring each sample's moisture content to the same level. Spring wheat to 15.5% and winter wheat to 15.0% moisture content.
7) Mill wheat on Brabender Sr. Quadruplex Mill.
8) Rest milled flour for 2 weeks.
9) Measure dough properties such as flour protein, flour moisture and flour ash using the Infratec 1241.
10) Dough properties are measured using the Mixograph.
11) Measurements obtained from the Mixograph are applied to the test bake.
12) Perform test bake.
13) Perform noodle analysis.
1.2. Setting up a Nursery
1) Receive samples - placed in labeled cans.
2) Weigh out approximately 600g (1000g if noodle evaluation is also required). Clean samples through Dockage Tester and Forester.
3) Insert an Internal Control (IC) sample approximately every 20 samples. Treat IC as a sample in the nursery. Record results on statistical process control (SPC) charts for every analysis.
4) Obtain whole grain protein and moisture (Infratec). Write moisture on top of can using a grease pencil.
5) Temper wheat to 12% moisture at least one week before milling. (May change depending on results of temper project.)
6) Within 24 hours of milling, temper spring wheat to 15.5% and winter wheat to 15.0%.
7) Mill wheat on Brabender Sr. Quadruplex Mill.
8) Measure ash content.
9) Two weeks after milling flour, measure dough properties (Mixograph).
10) Test bake samples. Perform noodle evaluation if required.
1.3. Cleaning Samples
Prepare wheat samples for quality analysis by removing light dust, chaff and other foreign material by the use of air and the proper riddle and sieves.