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EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

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Author(s): Iuliana Aprodu | Iuliana Banu | Georgeta Stoenescu | Violeta Ionescu

Journal: Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry
ISSN 1582-540X

Volume: 11;
Issue: 4;
Start page: 429;
Date: 2010;
Original page

Keywords: wheat | milling process | Flour | quality prediction | Mixolab | Alveograph

ABSTRACT
In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours. In this work the rheological behavior, of the industrial flours obtained in different extraction levels was analyzed using Mixolab and Alveograph devices. Our results showed that the flour extraction rate is an important factor influencing rheological behavior. When by the milling process were obtained two types of flour, the flour with high ash content presented higher values of C3, C4 and C5 torques compared to flour with lower ash content. Therefore, the quality of the white flour obtained from wheat milling at different extraction levels highly depends on the flour fractions that are selected for blending.
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