Table 1.
Proximate composition of milling products obtained from eight soft wheat grains.
| Grain Code | Test Weight (kg/hL) | Milling Product | Extraction Rate (%) | Moisture (%) | Proteins (% d.m.) | CV (%) | Ash (% d.m.) | CV (%) | Lipids (% d.m.) | CV (%) | Total DF (% d.m.) | CV (%) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 74.1 | WGF | 100.0 | 13.9 | 14.1 | 0.3 | 1.91 | 0.28 | 3.0 | 0.6 | 10.7 | 3.3 |
| SMF | 100.0 | 13.1 | 14.1 | 0.3 | 1.90 | 0.34 | 3.0 | 1.6 | 10.9 | 0.8 | ||
| RF | 62.4 | 14.7 | 13.1 | 0.2 | 0.54 | 2.38 | 1.5 | 1.1 | 1.8 | 1.4 | ||
| FB | 11.0 | 13.3 | 16.5 | 0.4 | 3.46 | 0.83 | 5.1 | 2.5 | 20.7 | 8.4 | ||
| CB | 26.6 | 12.9 | 18.3 | 1.4 | 6.14 | 0.36 | 6.5 | 3.7 | 41.8 | 1.3 | ||
| 2 | 73.4 | WGF | 100.0 | 14.0 | 13.6 | 0.3 | 1.76 | 0.70 | 2.8 | 1.3 | 11.1 | 3.0 |
| SMF | 100.0 | 12.0 | 13.7 | 0.4 | 1.77 | 0.64 | 2.9 | 0.2 | 10.7 | 0.0 | ||
| RF | 67.0 | 13.8 | 12.1 | 0.3 | 0.56 | 1.23 | 1.6 | 2.4 | 2.3 | 0.0 | ||
| FB | 16.8 | 10.5 | 16.7 | 0.5 | 3.38 | 1.33 | 6.3 | 0.3 | 23.7 | 0.7 | ||
| CB | 16.2 | 12.8 | 18.5 | 0.2 | 6.11 | 0.34 | 6.3 | 1.8 | 39.9 | 1.2 | ||
| 3 | 79.0 | WGF | 100.0 | 12.9 | 12.6 | 0.8 | 2.03 | 1.98 | 2.9 | 0.1 | 10.9 | 3.0 |
| SMF | 100.0 | 12.4 | 12.6 | 1.1 | 2.08 | 2.58 | 2.9 | 0.7 | 10.7 | 0.0 | ||
| RF | 71.8 | 14.9 | 11.4 | 1.3 | 0.82 | 0.69 | 1.6 | 0.7 | 2.4 | 0.0 | ||
| FB | 13.3 | 13.8 | 15.7 | 1.2 | 3.56 | 1.03 | 5.2 | 1.4 | 24.6 | 0.7 | ||
| CB | 14.9 | 12.6 | 17.9 | 0.9 | 6.73 | 0.55 | 6.3 | 1.5 | 39.8 | 1.2 | ||
| 4 | 70.3 | WGF | 100.0 | 14.0 | 12.8 | 0.5 | 2.41 | 2.76 | 2.8 | 0.1 | 11.6 | 2.1 |
| SMF | 100.0 | 11.4 | 13.1 | 0.1 | 1.97 | 1.50 | 2.9 | 0.7 | 10.4 | 3.8 | ||
| RF | 69.0 | 13.5 | 11.3 | 0.1 | 0.98 | 2.84 | 1.7 | 1.6 | 2.7 | 9.0 | ||
| FB | 14.5 | 11.8 | 16.7 | 2.3 | 3.70 | 0.80 | 5.6 | 0.6 | 24.2 | 0.3 | ||
| CB | 16.5 | 11.7 | 16.8 | 0.3 | 6.03 | 0.79 | 6.1 | 1.5 | 42.9 | 0.0 | ||
| 5 | 74.1 | WGF | 100.0 | 15.2 | 13.3 | 0.7 | 2.08 | 3.19 | 2.9 | 0.6 | 11.9 | 2.8 |
| SMF | 100.0 | 12.7 | 13.4 | 0.3 | 2.10 | 1.23 | 2.9 | 0.2 | 11.2 | 2.2 | ||
| RF | 70.0 | 15.1 | 12.0 | 0.0 | 0.83 | 1.34 | 1.6 | 1.8 | 2.5 | 4.0 | ||
| FB | 16.2 | 12.7 | 16.8 | 0.4 | 3.79 | 1.88 | 5.9 | 1.7 | 23.4 | 2.1 | ||
| CB | 13.8 | 10.7 | 17.5 | 0.2 | 6.58 | 0.84 | 6.5 | 1.0 | 43.2 | 0.9 | ||
| 6 | 83.8 | WGF | 100.0 | 13.4 | 13.3 | 2.2 | 1.76 | 1.16 | 2.9 | 0.8 | 10.4 | 0.8 |
| SMF | 100.0 | 13.1 | 13.4 | 0.4 | 1.93 | 1.20 | 3.0 | 0.3 | 10.2 | 2.4 | ||
| RF | 77.1 | 13.6 | 12.3 | 0.1 | 0.72 | 3.37 | 1.7 | 0.8 | 2.4 | 3.4 | ||
| FB | 10.7 | 12.1 | 16.4 | 1.0 | 3.90 | 2.82 | 6.9 | 2.2 | 23.7 | 4.1 | ||
| CB | 12.2 | 11.5 | 18.0 | 0.3 | 7.23 | 2.54 | 7.5 | 0.5 | 42.3 | 0.4 | ||
| 7 | 84.0 | WGF | 100.0 | 13.0 | 13.4 | 0.1 | 1.78 | 0.93 | 1.8 | 2.8 | 9.8 | 5.8 |
| SMF | 100.0 | 12.2 | 13.2 | 0.6 | 1.94 | 0.84 | 1.9 | 4.8 | 11.5 | 0.0 | ||
| RF | 78.7 | 13.8 | 12.2 | 0.7 | 0.72 | 2.04 | 0.8 | 2.1 | 2.6 | 9.4 | ||
| FB | 10.3 | 11.2 | 16.5 | 0.6 | 3.88 | 0.57 | 4.2 | 0.7 | 27.9 | 0.6 | ||
| CB | 11.0 | 11.1 | 17.5 | 1.7 | 6.93 | 0.28 | 7.2 | 0.6 | 46.5 | 1.5 | ||
| 8 | 84.0 | WGF | 100.0 | 12.9 | 13.1 | 0.6 | 1.83 | 2.80 | 1.8 | 0.9 | 10.6 | 0.0 |
| SMF | 100.0 | 12.3 | 13.2 | 0.5 | 1.93 | 4.78 | 1.9 | 0.8 | 10.2 | 4.0 | ||
| RF | 76.0 | 15.3 | 12.2 | 0.2 | 0.83 | 2.08 | 0.7 | 2.0 | 2.6 | 0.0 | ||
| FB | 11.0 | 12.5 | 16.0 | 0.6 | 4.15 | 0.66 | 3.9 | 0.6 | 24.5 | 1.6 | ||
| CB | 13.0 | 11.7 | 17.5 | 0.6 | 7.18 | 0.62 | 6.9 | 0.3 | 45.5 | 0.7 |
DF, dietary fibre; d.m. on dry matter; CV, coefficient of variation (two independent determinations for lipids and dietary fibre, three independent determinations for proteins and ash); WGF, wholegrain flour from Bühler MLI 204 laboratory mill; SMF, Stone-milled flour from commercial mills; RF, Refined flour from experimental roller milling; FB, Fine bran from experimental roller milling; CB, Coarse bran from experimental roller milling.