Quality characteristics of wheat flour milled streams

<p align="justify">In order to develop specific quality flour for use in different bakery products, quality characteristics such as sedimentation value,flour color and oil and its fatty acid composition of flour mill streams obtained from three different commercial roller flour mills
were determined. The studies showed there was an increase in the sedimentation value, protein, falling number and oil and a decrease in flour color with increasing number of break flour streams, and the trend was similar for the streams obtained from the three different mills. However, no appreciable difference with regard to the above parameters was observed in reduction flour
streams. Palmitic and linoleic acid contents were the predominant saturated and unsaturated fatty acids respectively present in oil of the milled streams. The levels of these fatty acids were high in V break, 1st, 2nd, 3rd and 6th reduction streams in all three mills.
The flours from the reduction passages in general had more saturated fatty acid compared to break flour streams.</p>