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Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour. Journal of Food Science and Technology, 29 (4). pp. 218-220.

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Abstract

Whole wheat flour obtained by milling wheat in hammer, disc, stone and roller mills showed considerable variation in particle size distribution. The damaged starch content and diastatic activity ranged from 10.7 to 21.2% and from 187 to 380 mg of maltose/lOg of flour respectively thereby reflecting variation in degree of severity of grinding in different mills. The dough raising capacity was also affected with the values ranging between 53.4 and 79.6%. The dough properties of flours showed considerable variation and the water absorption varied from 64.9 to 72.6%. Bread samples prepared from hammer and roller milled flours were better in quality than those from disc and stone milled flours.

Item Type: Article
Uncontrolled Keywords: Whole wheat flour Bakery products bread making characteristics milling Chemical characteristics Rheological characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 04:56
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1571

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