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Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour.

Ranga Rao, G. C. P. and Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. Journal of Food Science and Technology, 23 (1). 29-32, 12 ref..

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Abstract

Effects of the high frictional heat developed during disc milling of whole wheat flour (atta), and of cooling rate after milling, were studied on chemical, rheological and chapatti-making properties. Temp. of whole wheat flour exiting the disc mill was 92 degree C, and was 72 degree C in the collection tray. Atta (i) stored in the open tray reached 30 degree C within 1 h, whereas that (ii) stored immediately in a closed tin (5 kg) took greater than 9 h to reach 30 degree C. A control whole wheat flour was ground to the same particle size in a pestle and mortar with min. heat development. Moisture content of the control was 10.2% vs. 6.8 and 7.2% in (i) and (ii). Free lipid content was increased by disc milling (1.74% in (i) and (ii) vs. 1.40% in control) and bound lipid decreased, with no significant differences between (i) and (ii). Gliadin content was increased (4.5% in (i) and (ii), 4.2% in control) and glutenin decreased (4.2% vs. 4.9% in control) by disc milling. Diastatic activity was greatly increased by disc milling (367-373 units/10 g in (i) and (ii) vs. 196 in control), whereas lipase activity was unaffected and protease activity was reduced by approx. 10% in (i) and (ii). Starch damage was greatly increased in disc milled samples, 12.1% vs. 4.5% in control. Heat produced during disc milling reduced total plate count from 15.3 x 10-3/g in control to 3.9 x 10-3 and 1.5 x 10-3/g in (i) and (ii) resp. [Continued in following abstr.]

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat flour, disc milling & chapatti making quality of; wheat flour, disc milling & rheological properties of; wheat flour, disc milling heat development & characteristics of; FLOUR-SPECIFIC; BAKERY-PRODUCTS; RHEOLOGICAL-PROPERTIES; HEATING-; WHEAT-; disc milling & chapatti making quality of wheat flour; disc milling & rheological properties of wheat flour; disc milling heat development & characteristics of wheat flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Food Packaging Technology
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 07:02
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6460

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