[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours.

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Effect of milling methods and extraction rates on the chemical, rheological and bread making characteristics of wheat flours. Journal of Food Science and Technology, 22 (1). 38-42, 4 ref..

[img] PDF
Journal of Food Science and Technology, India, Volume-22(1 (1985) 38-42.pdf - Published Version
Restricted to Registered users only

Download (239kB)

Abstract

Bhojan Samrat (a medium strong var.) wheat was milled using: Buhler laboratory roller mill (BM); huller (to remove bran) + chakki (HC); and chakki (C) to get flours of 70-80% extraction rate (ER), and their suitability for bread making was determined. Ash contents of 70 and 80% ER flours were highest for C (1.45 and 1.66% resp.), followed by HC (0.90 and 0.95% resp.) and BM (0.48 and 0.61% resp.). Protein values were higher for HC and C. alpha-Amylase activity in flours increased in the order BM greater than HC greater than C. Irrespective of milling method ash, protein, ether extractives, wet gluten, damaged starch, and alpha-amylase activity increased with increase in ER. Flours of 70 and 80% ER from HC and C were coarser than those from BM. Farinograph water absorption was 61.7, 66.2 and 64.7% for 70%, and 62.0, 67.8 and 68.7% for 80% ER flours from BM, HC and C resp. As the ER increased from 70 to 80% dough development time (DEVT) decreased by 2.5 min in B, but increased by 1.0 min for HC and remained constant for C. Ascorbic acid (20 and 60 p.p.m. for 70 and 80% ER flours resp.) and sodium stearoyl lactylate (0.5%) increased DEVT by 0.5-2.0 min for all flours. At higher extraction rate dough stability increased by 1.0 and 2.5 min for BM and HC flours resp.; but C flours showed a decrease of 2.5 min. Dough properties were adversely affected when 80% ER flour was produced in C, vs. BM or HC. Dough resistance to extension decreased by 40, 110 and 205 BU when ER increased from 70 to 80% in flours processed in B, HC and C resp. Properties of doughs based on HC flours were only slightly inferior to those from BM, while C flours yielded significantly inferior doughs. Loaf vol. ranges (in ml) were 610-635, 495-550 and 450-465 and specific loaf vol. (ml/g) 4.49-4.81, 3.56-3.87 and 3.16-3.19 for BM, HC and C flours resp. Bread making quality of flours from BM was good, HC was satisfactory and C was poor.

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat flour, milling & breadmaking quality of; BREADMAKING-; FLOUR-SPECIFIC; RHEOLOGICAL-PROPERTIES; bread dough, milling & rheological properties of; DOUGH-; EXTRACTION-; wheat flour, extraction rate & composition of; WHEAT-; milling & breadmaking quality of wheat flour; BREAD-; milling & rheological properties of bread dough; extraction rate & composition of wheat flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 10:06
Last Modified: 22 Jun 2016 10:06
URI: http://ir.cftri.com/id/eprint/6625

Actions (login required)

View Item View Item