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Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.
Suresh, D.Sakhare and Indrani, D. and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad (2014) Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills. Journal of Food Science and Technology, 51 (10). pp. 2699-2705.
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Journal of Food Science and Technology October 2014, Volume 51, Issue 10, pp 2699-2705.pdf - Published Version Restricted to Registered users only Download (931kB) |
Abstract
Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny’s sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79–81.8), BDR3 (69– 70.4) as against SRF (85.4–86.3).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Wheat . Roller flour milling . Bran duster flour . Rheology . Bread making quality |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Oct 2014 08:05 |
| Last Modified: | 16 Oct 2014 08:05 |
| URI: | http://ir.cftri.res.in/id/eprint/11652 |
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