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Flour mill streams. I. Physico-chemical and rheological characteristics

Dube, R. and Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. I. Physico-chemical and rheological characteristics. Indian Miller, 18 (1). pp. 17-19.

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Abstract

Physico-chemical and rheological characteristics of flour streams (4 breaks, 5 reductions and 2 purifications) obtained from Punjab wheat, were studied at the Buhler pilot flour mill. The streams showed a wide variation in protein (8.5-13.2%), wet gluten (21.3-38.9%), ash (0.38-1.34%), damaged starch (4.7-17.4%), diastatic activity (118.2-229.8 mg), yellow pigments (1.34-2.45 p.p.m.), colour grade value (1.8-2.0) and gassing power (202-385 mm). Relative to reduction and straight run flour, the break flours showed higher protein, higher wet gluten, lower starch damage and strong dough characteristics. By contrast, the tailend flour streams were characterized by higher starch damage, lower wet gluten and weaker dough characteristics.

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat flour, mill streams & dough properties of; DOUGH-; FLOUR-SPECIFIC; wheat flour, mill streams & composition of; RHEOLOGICAL-PROPERTIES; wheat flour, mill streams & rheological properties of; WHEAT-; mill streams & dough properties of wheat flour; mill streams & composition of wheat flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2008 10:50
Last Modified: 03 Jul 2015 12:00
URI: http://ir.cftri.com/id/eprint/2148

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