Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills

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• 作者：Suresh D. Sakhare ; D. Indrani…
• 关键词：Wheat ; Roller flour milling ; Bran duster flour ; Rheology ; Bread making quality
• 刊名：Journal of Food Science and Technology
• 出版年：2014
• 出版时间：October 2014
• 年：2014
• 卷：51
• 期：10
• 页码：2699-2705
• 全文大小：910 KB
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• 作者单位：Suresh D. Sakhare (1)
  D. Indrani (1)
  Aashitosh A. Inamdar (1)
  Shwetha B. Gaikwad (1)
  G. Venkateswara Rao (1)
  
  1. Department of Flour Milling, Baking & Confectionary Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India
  
• ISSN：0975-8402

文摘

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny’s sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79-1.8), BDR3 (69-0.4) as against SRF (85.4-6.3).