Veriability of quality parameters of the mill flour streams as a base for optimisation of composite flours end use purposes
2018
Balaban, Vanja | Vukić, Milan (https://orcid.org/0000-0002-1699-2433) | Ivanović, Marko | Mastilović, Jasna (https://orcid.org/0000-0002-0921-8642) | Kevrešan, Žarko
The main factor affecting flour quality are the quality properties of the wheat processed in the mill. However, another way to manage the quality of final flours composition in the mill is the selection of flour streams that will be used in composing of selected final flours. In order to examine the possibilities for management of final flours composition by altering of flour streams selection in certain final products flour streams were sampled in the industrial mill with 5 break rolls, 6 reduction rolls and one sizing roll. Samples were taken under the sifters and analysed in terms of ash and gluten content, and rheological dough properties including farinograph and extensograph properties. Ash content among mill stream ranged from 0,40 to 1,06 % dmb, gluten content from 25 to 46,7%, water absorption from 53,2 to 65,0%, extensograph energy from 57 to 153 cm2 and extensibility from 97 to 176 mm. Distribution of flour quantities among the flour streams was also recorded. Based on obtained data the possibilities for composite flours mixtures preparation were analysed in terms of maximisation of flour quality parameters for desired end use purposes. Although flour stream quality enabled forming of wide range of different end purpose flours obtained results show that quantities of different purpose composite flours are limited due to (a) limited quantities of flour streams of desired quality (b) incompatibility of different quality aspects and (c) unacceptable quality of the remaining flour.
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