Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour
TL;DRAbstract
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 \naffected 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 \nfrom disc and stone milled flours.
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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 \naffected 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 \nfrom disc and stone milled flours.
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