Chemical, rheological and parotta making characteristics of flourmill streams

<p align="justify">Chemical, rheological and parotta-making
characteristics of wheat-milling flour streams were studied
with the main aim of developing a speciality flour for
parotta. Important quality characteristics such as ash,
flour colour, dry gluten content, sedimentation value, free
and bound lipid content, farinograph and alveograph
characteristics of the mill streams were determined. The
studies showed an increase in ash, gluten content and
sedimentation value with increasing numbers of breaks in
the flour streams. An increase in percentage whiteness
and bound lipids was observed in the first five reduction
passages (C1 to C5). The alveograph characteristics
indicated that the average abscissa at rupture (L) length
of the curve increased with increasing reduction streams
from C1 to C5, and also that the curves were better
balanced when compared to 1 BK to 5 BK. The parottas
made from the first five break passages had a decreased
spread ratio, dull brown colour, and fused layers and
lower overall quality score (43–79). The initial reduction
streams (C1 to C5) produced good quality parottas in
terms of appearance, spread, layers and texture. The shear
force values indicating the texture of the product ranged
from 1,120 to 1,250 g. The speciality flour made by
combining C1 to C5 streams had 0.45% ash, 9.63% dry
gluten, 45 ml sodium dodecyl sulphate sedimentation
value, 0.7% free lipid and 1.8% bound lipid and produced
parottas having creamish white colour, excellent pliability,
thin, transparent and distinct layers, soft texture and
moderate chewiness. In the mouth the parottas broke
down easily, without leaving any residue. The overall
quality score of parotta was highest (93.5) for the
speciality flour when compared to break and reduction
streams (43–77 and 56–92 respectively).</p>