pH

Also known as measure of acidity and alkalinity

What is pH?

The ‘pH’ is an acronym which stands for “potential of hydrogen.” It is a measure of the acidity or alkalinity of chemical substances and is most accurately assessed using a pH-meter. It’s a key indicator in the food and chemical industries influencing many aspects of processing, shelf life and overall quality.¹

In baking, pH control is critical for:

• Inhibiting spoilage by different mold species
• Optimum rise in yeast- and chemically-leavened products
• Gluten behavior and overall baked goods texture

How does it work?

The particle size index (PSI) is a physical test that determines the relative hardness of wheat classes by grinding and sieving. Data obtained from this test can be converted to relative hardness via a standard calibration chart.

According to AACC International Official Method 55-30.01 (Cereals & Grains Association), the PSI test requirements include:²

• Equipment
  • Lab mill fitted with No. 2 (fine) burr, revolving at 3,500 ± 100 rpm.
  • Screen or sieve, U.S. Standard No. 200 with 75 µm opening, fitted with lid and bottom pan.
  • Sieve shaker
  • Balance (electronic)
• Sample preparation
  • Only cleaned wheat kernels should be used
  • Thoroughly pre-blend wheat kernels
  • Moisture content must be 11–13%
  • Drying of sample should be carried out if wheat moisture is greater than 14%
• Method
  • Adjust mill to its finest setting (burrs should be barely touching each other)
  • Mill 23 g of wheat into meal.
  • Tare bottom receiving pan.
  • Weigh approximately 10 g of meal.
  • Transfer to U.S. No. 75 sieve (pan previously fitted to sieve)
  • For proper sieving, add 50 g whole wheat kernels or six plastic sieve cleaners; cover and sieve for exactly 10 min on sieve shaker.
  • Brush any fines adhering to bottom of sieve into bottom receiving pan and reweigh to obtain weight of throughs (W).
  • PSI (%) = (W/Sample weight) × 100
• Relative hardness scale

As can be seen from the above table, 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 than soft wheat kernels which readily break into smaller pieces.

Application

Wheat hardness is key for bakers and millers. The following table shows the relationship between class, protein content, kernel hardness, and application of wheat:

Factors that affect PSI

• Water content of kernel
• Milling device type and configuration / milling intensity
• Vitreousness and starchiness of kernel
• Starch-protein interaction
• Wheat class

Hardness, PSI and baking quality

The hardness of wheat kernels, a measure of their physical resistance to crushing or shear forces, is directly correlated with:

• Gluten-starch interaction
• Extraction rate (ER)
• Mean particle size after milling (further grinding is needed to attain final granularity)
• Force required and  energy consumption during  wheat milling into flour
• The amount of damaged starch and  flour protein content
• Flour water absorption capacity
• Susceptibility of  flour to amylase action
• Breadmaking performance of flour
• Mixing time

References

1. Carson, G.R., and Edwards, N.M. “Criteria of Wheat and Flour quality.” Wheat Chemistry and Technology, 4th edition, AACC International, Inc., 2009, pp. 97–118.
2. AACC International. Approved Methods of Analysis, 11th Ed. Method 54–40.02. Mixograph Method. Final approval November 8, 1995; Reapproval November 3, 1999. Cereals & Grains Association, St. Paul, MN, U.S.A.