Comparative study on the filter flour produced During roller milling

ABSTRACT

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