Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base

Snehal, Mahajan and Ashwin, Kumar and Jyotsna, Rajiv and Aashitosh Inamdar, A. and Suresh Sakhare, D. (2025) Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base. Journal of Food Science and Technology. pp. 1-10.

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Abstract

Wheat flour milling involves a gradual grinding process resulting in production of various flour streams. This study focuses on developing specialty flour for pizza production using these millstreams. Fifteen commercial wheat mill streams were evaluated for their physical, chemical, rheological, and pizza-making characteristics. These flour streams varied in particle size, chemical composition, and properties for product making. Notably, a decrease in flour brightness value was observed from C1 (90.57) to C9 (82.95) reduction passage. Furthermore, ash content, gluten content, and SDS sedimen- tation value increased with an increase in break passages flour streams. Pizza bases made from the break passages flour streams exhibited lower spread ratio, dull colour, and lower overall quality score compared to those made from front reduction passages flour streams. Flour streams from the front reduction passages produced pizza bases of superior qual- ity. Results of the textural properties of pizza bases indicated that those from the front reduction passage had lower hard- ness, gumminess, and stiffness values, while the springiness values were higher. Flour streams demonstrating favourable pizza-making properties were combined from front reduction passages to form specialty flour (SPF). The SPF pizza base reported a higher overall quality score of 28 compared to straight run flour (SRF) with a score of 24.

Item Type:	Article
Uncontrolled Keywords:	Wheat milling · Flour streams · Flour quality · Rheology · Pizza · Textural property
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:36
Last Modified:	25 Jun 2025 06:36
URI:	http://ir.cftri.res.in/id/eprint/19617

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