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Impact of wheat tempering on grain behavior during milling and on flour quality in the laboratory

16/12/2019 11:08


Best practices in experimental  milling include a time-consuming preparation process (i.e. tempering) for the wheat prior to milling. But is it really necessary to temper at the laboratory level? And, if tempering is required, do we need to adapt it according to wheat hardness? More importantly, what is the optimum final tempering moisture content? And, finally, what is the optimum tempering time? Today, there are a lack of studies documenting the impact of tempering on experimental laboratory milling. CHOPIN Technologies helps provide clearer guidance with these two LabMill white papers.

English version

French version

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U.S. Wheat Associates support the SRC method.

“USW believes that with a more complete understanding of the functional value of wheat proteins, carbohydrates and other properties, flour milling quality control managers...

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