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 Corn, Soybean and Wheat Quality Research: Wooster, OH
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ARS Home Midwest Area Wooster, Ohio Corn, Soybean and Wheat Quality Research Docs





- Soft Wheat Quality Laboratory Materials and Methods

Milling Formulasheadline bar Milling Formulas Used for SWQL Reports Micro Milling Grain Moisture EstimateGrain moisture = 1.3429 *(flour moisture) / 4Estimated Flour Yield Corrected to 15% MoistureFlour Yield(15%) = Flour Yield(as is) - 1.61% * (15% - Actual flour moisture)Softness Equivalent (SE)SE(as is) = [(GW - Bran) - Mids]/(GW - Bran)SE = Softness EquivalentGW = Weight of grain milledBran = Weight of milled product that remains above a 40 mesh screenMids = Weight of mill product through a 40 mesh and remaining above a 94 mesh screenSoftness Equivalent at 15% grain moisture (SE(15%))SE(15%) = SE(as is) - 1.08% * (15% - Actual flour moisture)Flour yield adjustment1Adjusted Flour Yield = Flour Yield(15%) + 0.17 * (Softness Equivalent(15%) - 52%)Milling Quality Score (MQS)MQS = MF + (5.0144 * Adjusted Flour Yield) -292.6425MF = Allis Milling Score - (5.0144 * SAFY) - 292.6425Allis Milling Score = Mill score from Allis database for the quality standard designated for the groupSAFY = Adjusted Flour Yield for the quality standard designated for the trial as measured in the trial being evaluatedBaking Quality Score (BQS)BQS = BF + (33.3333 * CS) - 526.667BF = Allis Baking Score - SCSCS = Cookie Score = (-0.145 * Flour Protein) + (-0.07 * Sucrose SRC) + (0.049 * SE) + 21.9SCS = Standard Cookie Score - cookie score for the quality standard designated for the trial as measured in the trial being evaluatedAllis Baking Score = Allis baking score for the quality standard as determined in the Allis Milling Database Advanced Flour Milling All formulas for Advanced milling are the same as Micro milling with the exception of Baking Quality Score. Baking Quality Score (BQS)BQS = (33.33333 * Cookie Diameter) - 526.667 + BFBF = Baking Factor = Allis Bake Score - (33.33333 * SCD) - 526.667Allis Baking Score = Allis baking score for the quality standard as determined in the Allis Milling DatabaseSCD = Standard Cookie Diameter - cookie diameter for the quality standard designated for the trial as measured in the trial being evaluated Allis-Chalmers Flour Milling Recovery WeightRecovery Wt. = Bran Wt. + Red Dog Wt. + Shorts Wt. + Straight Grade Wt.Flour YieldFlour yield = Straight Grade Wt. / Recovery Wt.Endosperm Separation Index (ESI)ESI= [(Bran Wt. + Red Dog Wt. + Shorts Wt.) / Recovery Wt] - 17.2FriabilityFriability = (Summed weight of material milled by2nd to 6th Break and 1st to 7th Reduction) / Weight of straight grade flourAllis Softness Equivalent (Allis SE)Allis SE = Break Flour % + 21%Allis Milling ScoreAllis milling score = 33.3 - [80 - Allis straight grade flour yield) * 3.7]+ 33.6 + [(6 - ESI) * 2.8] + 33 - [32 - Friability) * 3.3]Allis Baking ScoreAllis Baking Score = (33.33333 x Cookie Diameter) - 526.66  On the small Quad Mill, coarser type soft wheat samples will appear to mill better than they should and conversely, softer type soft wheat samples will have suppressed "as is" flour yields. When compared to soft wheat samples with lower softness equivalents, wheat samples with higher softness equivalents typically require greater break roll milling to completely separate endosperm from bran. Micro milling adjustments were developed by Lonnie Andrews with Patrick Finney and Charles Gaines. Additional details are included in the Standard Operating Procedures for the Soft Wheat Quality Laboratory.In practice the recovery weight is estimated at 98% of milled weight


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