MILLING OPERATIONS Control Wheat Flour-Milling Analysis Figure I N=22 Average St. Dev. Maximum Minimum Range % CV (95% C.I.) ±μ Flour (% Wheat Milled) 75.92 0.89 78.31 74.39 3.92 1.18% 0.40 Recovery (% Wheat Milled) 96.69 0.98 99.55 94.99 4.56 1.01% 0.43 Flour (% Recovered) 78.52 0.81 80.58 76.46 4.12 1.03% 0.36 Control Wheat Flour Attributes N=22 Average Std. Dev. Maximum Minimum Range % CV (95% C.I.) ±μ Moisture (%) 14.33 0.16 14.6 14.1 0.52 1.10% 0.07 Protein (14% m.b.) 10.95 0.45 11.51 10.43 1.08 4.08% 0.20 Ash (14% m.b.) 0.532 0.022 0.571 0.495 0.08 4.15% 0.01 Starch Damage (%) 6.33 0.39 6.85 5.70 1.15 6.11% 0.17 Flour Falling Number (sec) 546 27 591 487 104.50 4.88% 11.83 Zeleny Sedimentation Test (cc) 30.80 1.21 32.5 29 3.50 3.93% 0.54 Flour Color L* 91.2 0.3 91.6 90.4 1.27 0.35% 0.14 Flour Color a* -1.5 0.2 -1.2 -1.7 0.46 12.06% 0.08 Flour Color b* 9.6 0.2 10.1 9.3 0.83 2.55% 0.11 Control Wheat Flour-Mixograph Analysis N=22 Average Std. Dev. Maximum Minimum Range % CV (95% C.I.) ±μ Mixo Water Abs. (14% mb) 62.4 1.6 64.4 60.3 4.08 2.63% 0.73 Mix Time (min) 3.775 0.26437 4.38 3.5 0.88 7.00% 0.12 Range % CV (95% C.I.) ±μ Control Wheat Flour-Alveograph Analysis N=22 Average Std. Dev. Maximum Minimum P (mm) 87.7 14.4 105.0 59.0 46.00 16.44% 6.40 L (mm) 79.4 8.6 98.0 64.0 34.00 10.80% 3.80 W (10-4 J) 237.4 37.1 299.0 189.0 110.00 15.62% 16.44 P/L Ratio 1.1 0.3 1.6 0.6 1.04 22.99% 0.11 Swelling Index (G) 19.8 1.1 22.0 17.8 4.20 5.35% 0.47 Elasticity Index (le) 54.4 1.6 56.9 52.2 4.70 2.99% 0.72 Range % CV (95% C.I.) ±μ Control Wheat Flour-Farinograph Analysis N=22 Average Std. Dev. Maximum Minimum Abs. (% as is) 58.6 1.4 60.4 56.7 3.70 2.45% 0.64 Abs. (14% mb) 58.9 1.5 60.7 56.9 3.80 2.52% 0.66 Development Time (min) 5.3 0.5 6.3 4.7 1.60 8.67% 0.20 Stability (min) 9.4 0.9 11.0 7.7 3.30 9.78% 0.41 MTI (BU) 27.3 5.3 41.0 19.0 22.00 19.35% 2.34 Breakdown (min) 10.7 1.0 12.1 8.6 3.50 9.02% 0.43 Control Wheat Flour-Bake Test Analysis N=22 Average Std. Dev. Maximum Minimum Range % CV (95% C.I.) ±μ Loaf Volume (cc) 885 16.76 925 850 75.00 1.89% 7.43 Crumb Grain (0-6) 3.30 0.83 5 2 3.00 25.07% 0.37 Crumb Grain (1-10) 5.96 1.23 8.5 4 4.50 20.62% 0.54 Crumb Texture (0-6) 3.98 0.52 5 3 2.00 13.14% 0.23 Crumb Texture (1-10) 6.97 0.78 8.5 5.5 3.00 11.15% 0.34 Crumb Color (N-Color) 72 6 Samples-Dull, 9 Samples-Slightly Yellow, 7 Samples-Yellow March 2020 / World Grain / www.World-Grain.comhttp://www.World-Grain.com