Studies on fractionation and reconstitution of whole wheat flour.

Srivastava, A. K. and Haridas Rao, P and Seibel, W and Bruemmer, J M (2000) Studies on fractionation and reconstitution of whole wheat flour. Getreide, Mehl und Brot, 54 (1). 6-10, 14 ref..

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Abstract

The suitability of reconstituted fractions from wholemeal wheat flour for production of bakery products was determined, using 2 flours with different baking characteristics - Apollo and Bussard, of quality groups C and E, respectively. Preliminary tests established that fractionation by roller banks was preferable to fractionation by hammer mill, primarily since the bran constituents were more readily separated from the gluten. Chapattis produced by reconstitution of the 5 fractions obtained from the 2 flours (gluten, primary and secondary starches, water solubles, bran) were compared with chapattis made from the original flours. Results of tests covering dough mixograph characteristics and end product sensory quality and cutting strength indicated that the chapattis made from the reconstituted fractions had the same baking properties as those obtained from the original flours.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; BAKING-; FLOURS-CEREAL; FRACTIONATION-; PROCESSING-; WHEAT-; BAKING-PROPERTIES; CHAPATTIS-; RECONSTITUTION-; WHEAT-FLOUR
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2022 06:01
Last Modified:	10 Feb 2022 06:01
URI:	http://ir.cftri.res.in/id/eprint/7698

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