In:
Cereal Chemistry, Wiley, Vol. 87, No. 2 ( 2010-03), p. 112-117
Kurzfassung:
Knowing the quality of mill streams is very important for obtaining standardized flours with intended qualities for specific applications. The physicochemical and rheological quality of wheat flour mill streams obtained through industrial milling were analyzed. Rheological behavior was tested using alveograph, rheofermentograph, and mixolab equipment. The results obtained indicate that the starch damage, protein quality, and rheological properties vary with the mill streams. Three variants of breadmaking flours, obtained by blending different milling fractions without negatively affecting the extraction and final product quality, were characterized.
Materialart:
Online-Ressource
ISSN:
0009-0352
,
1943-3638
DOI:
10.1094/CCHEM-87-2-0112
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2010
ZDB Id:
2016053-7
