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Studies on gluten proteins and farinograph characteristics of wheat flour mill streams

Sourav, Kumar and Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2009) Studies on gluten proteins and farinograph characteristics of wheat flour mill streams. Journal of Food Science and Technology, 46 (1). pp. 21-25.

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Abstract

Non-availability of right type of wheat flour for specific end-products is a major constraint faced by bakery industry, as many countries do not have system of wheat segregation based on their grade. In order to develop speciality flour, based on stream splitting, studies were carried out to characterize different mill streams for their protein fractions and characteristics. Among different mill streams, first and second middling had relatively higher individual yield (>20%). Sedimentation value gradually increased in successive break streams and third and fourth breaks had higher value. Farinograph water absorption capacity increased in later breaks and middling streams. Third and fourth break streams had higher dough stability indicating stronger rheological characteristics of dough. Contents of total protein and gluten were low in initial break streams, while for later breaks and middling streams they were at higher levels. Among gluten fractions, gliadin and glutenin contents were greater in later break streams. Middling streams had higher content of residue proteins, when compared with break streams. SDS-PAGE of different streams indicated higher content of high molicular weight glutenin subunits in later breaks and early middling streams. These results suggest that blend of later break and middling streams have better dough properties for breadmaking, while initial break streams could form good speciality flour for soft wheat products.

Item Type: Article
Uncontrolled Keywords: Wheat flour mill streams, Flour streams, Gluten proteins, Farinograph characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 04:22
Last Modified: 18 Nov 2016 08:14
URI: http://ir.cftri.com/id/eprint/8889

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