Chemical and physical studies on flour mill streams 1- Break flours

Investigation was conducted to evaluate the variation in chemical contents, rheological properties and baking quality of flour mill streams, break flours, from commercial mill. Results showed a gradual variation in contents. Crude protein increased from 7.27% in the first break flour to 13.95% in the last break flour, also wet and dry gluten increased from 20.64% and 7.91% in flour of first break to 38.32% and 16.80% in flour of the last break, comparison between break flour streams farinograms showed a gradual increase of water absorption, arrival time, dough development time, stability and valorimeter value with reduction in tolerance index and dough softening. Extensograms of break flour streams demonstrated a variation between them and patent flour, extensibility and energy increased from first break flour to the last one, while resistance to extensibility showed the opposite trend. Test bake results showed a gradual decrease in bread volume and specific volume. Results obtained revealed the possibility of obtaining three different quality flours according to protein content and quality

Comparative study on the filter flour produced During roller milling

The investigation was conducted to evaluate the variations in chemical constituents and physical characteristics of the exhaust flours according to the milling system and processes stages. The obtained data showed that exhaust flours of reduction stage had higher protein and wet gluten [17.68% and 41%] than those obtained from both break stage [15.13% and 31%] and patent flour [11.17% and 26.4%] while the dust room of old flour milling system was 18.42% and 46.2%. The same trends were shown in dry gluten, sedimentation values and pigment constituents. Filter flours were found to have less contents from phytate phosphorus and total carbohydrates than patent flour. Farinograms and extensograms of various exhaust flours indicated that reduction stage filter flour behaved as strong flours. Blends from exhaust flour in percentages of 5, 10, 15, 20 and 25% exhaust flour replacement were used to evaluate the quality of pan bread and croissant. It was found that the pan bread produced from 15% blend had higher scores, and croissant produced from 5% blend had the best quality