Study of effects of conditioning methods on flour particle size, water absorption and mechanical properties of dough for bread wheat varieties, released for Caspian Sea Shore.
2006
Pirayesh Far, Behruz | Mohammad Khani, Ali | Morteza Qoli, Maryam | Moslehi, E`ffat Ol-Sadat | Baba`i Goli, Ebrahim | Farzaneh, Fereydun | Shafi` Pur, Mohammad Taqi | Vahhab Zadeh, Mojtaba
To grind wheat in roller mills and to separate bran from the grain's endosperm, it is required to increase moisture content of grain before milling process so the bran will be easily removed under the roll's pressure. In milling terminology, this process is called as wheat conditioning which is carried out by adding enough water to grain as per its initial and final moisture contents as well as its hardness and then considering a suitable rest time to let the grain absorb enough water. Water absorption makes the bran elastic and leathery so it can be removed from endosperm by the roll's pressure. 8 wheat varieties/advanced spring lines which had been released for the Caspian Sea shore zone were gathered from Gorgan, Sari and Moghan stations. Wheat conditioning was performed considering 7 different water temperatures (30, 40, 50, 60, 70, 80, 90 °C), 5 different holding times (10, 30, 50, 70, 90 min) and 3 different resting times (8, 16, 24 hrs). Results were analyzed through a complete randomized factorial design with four factors. It was encountered that water temperature and holding time had a significant effect on ash content, yield and particle size of flour. The results were indicating that water temperature had a significant influence on quality of protein, falling number and flour water absorption too. Resting time had a significant effect on all properties of flour excepting falling number and water absorption. With regard to the table of means, optimized conditions for making suitable flour from the above mentioned varieties can be recommended.
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