Studies on milling of flours of high extraction rates from Aestivum wheats.

Venkateswara Rao, G. and Shurpalekar, S. R. and Bolling, H. (1985) Studies on milling of flours of high extraction rates from Aestivum wheats. Indian Food Industry, 4 (1). pp. 11-15.

PDF Indian Food Industry, Volume-4(1 (1985) 11-15.pdf - Published Version Restricted to Registered users only Download (184kB)

Abstract

The yields offlour from Indian wheats were high (71.9-76.0 per cent) and comparable to that ofUS wheat (73.5 per cent). in contrast the flour yield from German wheat was Significantly low (65.0 per cent). A maximum recovery of 80-83 per cent flour could be achievedby combining the straight run flour and the flour obtained from shorts and bran through a bran finisher, However, for obtaining flour of 85 per cent extraction rate; it was necessary to add the required quantity of fines recovered by passing shorts/shorts and bran through a grinder and bran finisher.

Item Type:	Article
Uncontrolled Keywords:	Indian wheats, physical characteristics, milling, high extraction rate
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 08:24
Last Modified:	22 Jun 2016 08:24
URI:	http://ir.cftri.res.in/id/eprint/5655

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