![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams.
Siddharth, B. Tulse and Reshma, V. and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2014) Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams. Journal of Cereal Science, 60 (2). pp. 361-367.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Cereal Science, Volume 60, Issue 2, September 2014, Pages 361-367.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
The multigrain blends of wheat-green gram-barley in the ratio of C (100:0:0); B1 (90:5:5); B2 (80:10:10); B3 (70:15:15) were co milled using a Buhler roller mill to produce nutritious flour. The studies showed that the yield of straight run flour (SRF) increased gradually with an increase in blending of green gram and barley with wheat. The highest SRF of 79.71% was obtained from the B3 blend. The coarse bran decreased from 15.95% for the control sample to 9.52% for B3 blending. The milling yield of pollard and fine bran showed a decreasing trend from control to B3 blending. In general, flour yield decreased for reduction passages from C1 to C3 and reduction passages produced higher flour compared to break rolls for all blends. The multigrain milling resulted in an increase in protein(113.1e13.35%) and dietary fiber (2.91e4.65%) content of flour, but sedimentation values (52e38 ml), which is the index of flour strength, decreased significantly. The distributions of mineral matters and fat show wide variation among the mill streams and concentrated in coarse and fine brans. The rheological properties of flour obtained showed increased water absorption (55.8e57.5%) and decreased dough stability(5.5e2.8 min), amylograph peak viscosity (388-335BU) and setback (265-224BU) with an increase of multigrain in blends.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Multigrain milling Mill streams Fractionation Flour quality |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Oct 2014 09:18 |
| Last Modified: | 16 Oct 2014 09:18 |
| URI: | http://ir.cftri.res.in/id/eprint/11655 |
Actions (login required)
 |
View Item |