Development of Speciality Flour for Pizza Base.

Milling process of wheat generates various flour streams that differ in physical,
chemical and functional properties. Quality of flour mill streams is very important for
obtaining specialty flour for specific application. Commercialwheat mill streams were
evaluated for pizza making characteristics. The result showed wide variation in moisture
(10.23 to14.42%), ash (0.52 to 1.89%), dry gluten (7.95 to 9.62%), sodium dodecyl sulphate
(SDS) sedimentation values (39 to 70ml), falling number (448 to 620 sec) and damaged
starch (6.42 to 12.62%) in different flour mill streams. The particle size distribution of
streams differed among the streams. The front reduction passages observed the higher values
of brightness (L) compared to last reduction and break passages flour streams. The
farinograph water absorption, dough development time and dough stability values were
higher for the flour streams of last break and reduction passages indicating more flour
strength. Shape, textural, colour and sensory analyses were performed on pizza base prepared
with thedifferent mill streams. Front reduction passages produced pizza with high overall
score. Last break and reduction streams pizza showed a darker and more reddish crumb and
such pizza obtained the lowest sensoryscores.Results of the study will help miller to
segregate flour streams in a roller flour mill for the development of speciality flour for pizza
base.