Cereal Chem. 70:723-727   |  VIEW ARTICLE

A Laboratory Wet-Milling Procedure to Increase Reproducibility and Accuracy of Product Yields.

S. R. Eckhoff, K. D. Rausch, E. J. Fox, C. C. Tso, X. Wu, Z. Pan, and P. Buriak. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

A study investigating the accuracy and reproducibility of a laboratory-scale wet-milling procedure was conducted using eight individuals with two levels of milling experience. Four individuals had extensive milling experience, and four had conducted a maximum of three replicate milling runs as training. Process variables were strictly controlled as part of the standard operating procedure. Results showed no significant differences between the two groups of technicians for yields of steepwater, germ, fiber, starch, gluten, and gluten filtrate (alpha = 0.05). Recovery of initial dry solids was above 98% for both groups, with protein content of the starch consistently below 0.4% (db) of the starch fraction. Controlling variations in operator techniques, process water inputs, and length of individual process stages had a noticeable affect on reducing the variability of milling yields.