The effect of milling process on the end use properties of rye flour
2004
Ratajczak, J. | Kolodziejczyk, P. | Michniewicz, J. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego)
The main purpose of this study was the selection of rye flour fraction characterized by higher pentosan content and determination of its influence on baking quality of wheat flour. Six types of passage flours were divided into corresponding fractions based on different particle size. The contents of pentosans and ash in all samples were analysed. The results have demonstrated the highest content of pentosans in the two reduction flours characterized by particle size distribution in the range 50-180 mcm. These flours were mixed and the rye flour of highest pentosan content was obtained (HPRF). Technological testing shown the influence of the addition of HPRF on good suitability of wheat flours for breadmaking purposes
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