Effect of wheat pearling on flour quality

Mousia, Z.

doi:10.1016/s0963-9969(04)00048-1

Cited by 18 publications

(35 citation statements)

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“…In most of the cases, or the M flour, the peak viscosity and trough viscosity were increased, while those of B flour were decreased slightly with debranning. Previous studies had indicated that the pasting properties of flour are related to protein content, particle size distribution, alpha-amylase content, and starch damage, and lower alpha-amylase activity resulted in higher values (Mousia et al 2004;Wei 2002).…”

Section: Rva Resultsmentioning

confidence: 99%

“…However, for GY503 and XN979, the results were not affected so significantly. The particle size distribution is determined by the physical properties of wheat (Dexter and Wood 1996;Gaines 1985), especially the kernel hardness (Campbell et al 2001;Mousia et al 2004;Mehri and Francis 2008). The correlations (R 2 ) between the hardness of five wheat cultivars and the particle sizes of M flour were 0.64, 0.55, and 0.67 for debranning degree 2.5%, 5.0%, and 7.0%, respectively.…”

Section: Particle Size Falling Number and Starch Damagementioning

confidence: 99%

“…However, for different types of wheat, the amount of pericarp and hence hardness after debranning were different. For AHBM, JM20, and JN17, lower hardness made the break more readily and particles did not need to be reduced further in size for separating from the bran layers (Mousia et al 2004). The particle size was decreased when the debranning degrees were over 2.5%.…”

Section: Particle Size Falling Number and Starch Damagementioning

confidence: 99%

“…Debranning can simplify break and reduction steps of conventional milling (Dexter and Wood 1996;Mousia et al 2004;Shi 1995;Zhang 1996).…”

Section: Introductionmentioning

confidence: 99%

“…These studies indicated that flour characteristics (e.g., ash, pericarp content, etc. ; Dexter and Wood 1996;Mousia et al 2004;Shi 1995;Zhang 1996), thermal properties (Mousia et al 2004), and performance of bread baking (Zhang 1996) were changed after debranning. It was said that debranning improved bread-making properties especially for hard wheat because debranning can decrease damaged starch to a suitable scope (Zhang 1996).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Liu

et al. 2010

Food Bioprocess Technol

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Five Chinese wheat cultivars (Anhwei Bai Mai, Gao You 503, Ji Mai 20, Ji Nan 17, and Xi Nong 979, abbreviated as AHBM, GY503, JM20, JN17, and XN979, respectively) were milled after debranning at different degrees. The flour characteristics and qualities of steamed bread made from these flours were evaluated to study the effect of debranning degree. The results showed that the yields of flour of all samples were increased with the augment of debranning degree. The starch damage contents were decreased to a suitable scope for Chinese steamed bread (CSB) making, while the ash contents increased in most of the cases. The effects of debranning on the characteristics of flour were correlated with hardness of wheat cultivars and debranning degree. For AHBM and JM20, the qualities of steamed bread made from unpearled wheat were better than pearled ones. At the same time, for GY503, JN17, and XN979, 5.0% debranning degree improved the characteristics of flour and qualities of CSB.

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Section: Rva Resultsmentioning

confidence: 99%