Flour mill streams. I. Physico-chemical and rheological characteristics
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2148/
IM-02-87 |
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| Title |
Flour mill streams. I. Physico-chemical and rheological characteristics
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| Creator |
Dube, R.
Indrani, D. Leelavathi, K. Sidhu, J. S. |
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| Subject |
04 Wheat
04 Milling |
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| 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.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| 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.
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