Milling properties of wheat grain with different size fractions

Abstract

This article investigates the milling properties of wheat grain separated into fractions of various sizes. The study analyzed key indicators such as grain size, 1000-kernel weight, test weight, moisture content, vitreousness, protein content, flour yield, and flour ash content. It was observed that as grain size increases, its technological properties, including the amount of endosperm and flour yield, improve to a certain extent. The quality of flour obtained from large-fraction grains was found to be higher than that from small-fraction grains. The research results demonstrate the effectiveness of sorting wheat grain by size fractions prior to milling for flour production.