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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2148/
IM-02-87
 
Title Flour mill streams. I. Physico-chemical and rheological characteristics
 
Creator Dube, R.
Indrani, D.
Leelavathi, K.
Sidhu, J. S.
 
Subject 04 Wheat
04 Milling
 
Description 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.
 
Date 1987
 
Type Article
PeerReviewed
 
Identifier 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.