Abstract

Process optimization of milling and puffing condition of the typical varieties of wheat such as HRS, ASW, and SW were studied. Distibution of optimal milling size of 8 mesh-on was more than 90% after milling of three wheats. That of HRS was the highest, 78%, and that of SW and ASW were pretty high, above 75%. Moisture content of three wheats was between 10∼12%, and protein content which are important for texture profile and puffing was 12.68%, 13.59%, and 11.82% for SW, HRS, and ASW, respectively. Puffing was optimal of 7 kg/$\textrm{cm}^2$ heating pressure for SW, and 5 kg/$\textrm{cm}^2$ lot HRS and ASW when the puffing process was pursued at 14.5 ∼15.0 kg/$\textrm{cm}^2$ steam pressure. Moisture content decreased from 11∼l3% to 5.6∼6.0% after puffing. Bulk density of SW, HRS, and ASW was 0.0441, 0.0523, and 0.0460, respectively. Size distribution of HRS was 82.4% after Puffing. Press strength of HRS was high, 51.0%, and texture of HRS was crispy.

Keywords

• wheats;
• Puffing;
• milling;
• processing