Nutech Analytical, Inc. - Flour Speck Analysis

SPX Speck Expert

SPX Speck Expert - Flour Application Note

Bran Index - Bran Contamination in Flour

The reduction of wheat yields a number of ground products that are defined by particle size and density. Flour refinement or bran contamination has traditionally been measured using gravimetric (ash) and/or colorimetric (flour colour grade, Agtron) methods. Recent advances in technology have introduced tristimulus (L*a*b*), near infrared (NIR) and digital image analysis (DIA) methods as rapid nondestructive bran methods. DIA is the only rapid method that measures bran directly. Because bran specks are visually identified from starchy endosperm by their dark color, they are rapidly measured by the SPX as Bran Index.

SPX Bran Index is used for mill control, flour consistency, and baking performance:

Bran Index	Benefits
Identifies new wheat crop	Reduces supplier issues
Controls milling process	Gives early warning when problems arise
Increases extraction rates	Monitors production efficiency
Delivers consistent flour quality	Correlates to baking performance

Bran Index - A New Flour Quality Parameter

World Grain article, February 2002 - Digital imaging of wheat flour has been shown to improve bread quality and milling performance. The Warburton Group is an independent, family-owned U.K. bakery company with a reputation for the highest quality standards for its products. The company operates 10 major bakeries in England and Scotland, and maintains its high standards through strict quality control at all stages of their process - ingredient supply, production, packaging and marketing. Wheat is purchased directly in Canada and the United Kingdom, and Warburton bakeries are supplied with flour from a number of leading U.K. flour mills. Recently, Warburton participated in a research project that provided evidence for a new standard in wheat flour quality... More...

ChartObject Bran Index at Bakery
20 Month Study