Effect of Milling on the Starch Properties of Winter Wheat Genotypes

Abstract Fifteen winter wheat varieties (12 hard and 3 soft genotypes) produced in Martonvásár were selected to study the effect of milling on flour starch properties. Differences in protein and starch content, flour yield, water absorption, starch damage, particle size and pasting properties were studied. Significant difference was observed in the starch properties of the different wheat genotypes when milled with different laboratory mills (Chopin CD1, Brabender Junior, FQC‐109). Brabender Junior differed significantly from the other two mills for the properties of starch content, and final viscosity. That was Chopin CD1 which most differed from the other two mills, as it produces flour with the smallest particle size. It also produces flour with the lowest water absorption, and the highest breakdown‐ and lowest trough‐ viscosity parameters. The damage of starch was the smallest for Brabender Junior and the highest for FQC‐109 and they were statistically different. It was concluded that according to the purpose of the processing industry, starch properties can be varified by an appropriate wheat choice, grain preparation and mill‐choice, ‐setup and ‐adjustments.