Physicochemical and rheological properties of Australian and Russian wheat flour mill streams

Abstract

Background and objectives:The physicochemical and rheological properties of flour mill streams obtained from the normal milling process of two wheat types were studied. Flour mill streams from consecutive milling processes (breaking, dividing, and reduction stages) differed in their overall technological functionality.Findings: For both Australian and Russian wheat types, break streams had higher moisture and ash contents than did reduction streams. Ash content increased with progressively increasing break and reduction streams. Likewise, protein and fat contents increased with successive break streams (B1-B5) and reduction streams (C5 and C6). The results for both wheat types indicate that the progressive milling of break and reduction mill streams led to a marked decrease in flour gluten index. For both wheat types, the reduction flour streams had higher levels of damaged starch than did the break section flour streams. The break section flour streams had a higher αamylase activity than did the reduction flour streams.Conclusions: Rheological properties illustrated a wide range of dough properties between the different break and reduction streams of Australian and Russian wheat types. Significance and novelty:The present study was applied on flour mill streams at large-scale milling. Also, fat content of the investigated mill streams is somewhat novel.

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

“…This process further reduces flour particles to produce finer flours. For each pair of rolls, flour is produced and these are referred to as streams (Abo‐Dief et al, 2022; Campbell, 2007; Price et al, 2021). Since there are different streams from the break system to the reduction system, the flour produced varies in particle size and composition, which can affect the flour functionality (Abo‐Dief et al, 2022; Prabhasankar et al, 2000).…”