Effect of wheat milling systems on quality of wheat products
2005
Sharma, Rohit | Arora, Sadhna, Punjab Agricultural University, Ludhiana (India). Department of Processing and Food Engineering
This investigation was undertaken to study and analyze the quality of wheat products of different milling systems in central plain, western plain and western regions of Punjab. A significant difference in the quality of different milled wheat products in different milling systems has been found. The dry gluten (), crude protein () and free fatty acid () of whole wheat flour of water flour mills is not significantly different from large and small roller flour mills in all regions. The wheat flour and wheat semolina which are milled wheat product of roller flour mills only are non-significant between large and small roller flour mills except the crude protein () in central plain region for large roller flour mills is significantly higher than the small roller flour mills. The crude protein() and the particle size (mm) of bran of different milling systems in all the regions is found significantly different from one another. The porridge which is a milled wheat product of Automatic large scale flour mill, common flour mill, Rajasthani flour mill has a significant difference at 5 level of significance from one another for all the regions.
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