Practical 3 4-Single kernel characterization system + PSI for grain hardness.pptx

single kernal characterization measurement of cereals

1. FST-406 Cereal Technology 3(2-1) Dr. Moazzam Rafiq Khan Mr. Muhammad Subtain NIFSAT, UAF

2. LECTURE TITLE: Single Kernel Characterization System (SKCS)

3. Learning Objectives After this lecture, students will be able to: Demonstr ate grain characterization to assess quality Apply characterization methods to determine grain quality

4. Principle SKCS is used to analyze the degree of hardness and softness of wheat grain It works on the principle of measuring electric current weight and force required to crush grain

5. Apparatus SKCS Model 4100

6. Procedure Sample preparation Remove foreign material like weeds seeds/broken seeds, mud, dust, straw etc. Moisture in kernel should be within the range of 11-13% for SKCS analysis

7. Determination of texture

8. Grain analyzer MATT Automatic Grain Analyser - YouTube

9. Particle size index for grain hardness

10. Learning Objectives After this lecture, students will be able to: Define particle size index and its relationship with flour quality Analyze flour particle size index in different types of flour

11. Principle Particle size index is established by milling & sieving It determines the relative hardness in wheat of all kinds Hardness of kernel is directly related to flour particle size obtained after grinding process By measuring the quantity of particles sieved through, PSI is used to determine the hardness of the grain

12. Apparatus

13. Sieve analysis

14. Procedure Preparation of sample Clean wheat sample by removing all foreign material and blend well Moisture of wheat should be within 11-13% Grind about 23g wheat to get flour sample

15. Method

16. Calculation PSI (%) = (weight of throughs/sample weight) × 100

17. Relative Hardness Scale Category PSI (%) Extra hard Up to 7 Very hard 8-12 Medium hard 13-16 Hard 17-20 Medium soft 21-25 Soft 26-30 Very soft 31-35 Extra soft >35

18. PSI and hardness Hard wheats are characterized by lower PSI values while soft wheats have higher PSIs. As PSI increases, the particle size of the flour (or granulation) decreases Hard wheats are more difficult to grind. S oft wheat kernels easily break into smaller pieces.

19. Applications of kernel hardness Kernel hardness % Protein End-product utilization Soft 7-8.5 Cake Soft 7.2-9.5 Cookies Medium soft / medium hard 8-10.5 Doughnuts Medium soft / medium hard 8.5-12.5 All purpose flour Medium soft / medium hard 7.5-11 Crackers Medium soft / medium hard 9.5-10.5 Noodle Medium hard 10.5-12.5 Flatbread Hard 11.5-14 White pan bread Very hard 12.5-15 Pasta Extra hard 13.5-15.5 Hearth bread Extra hard 13.5-16 Whole wheat bread

20. References AACC (2000). Method No. 55-30. Approved Methods of the American Association of Cereal Chemists, 10 th edition, St. Paul, MN, USA. AACC (2000). Method No. 55-31. Approved Methods of the American Association of Cereal Chemists, 10 th edition, St. Paul, MN, USA. https://bakerpedia.com/processes/particle-size-index/