Studies of the quality of Indian milled flours.

Twenty_eight samples of commercially milled flours were tested for quality. Mean% values
for the quality factors and the respective ranges of variation encountered in the samples were:
moisture, 11.9, 10.8-13.7; ash, 0.53, 0.35-0.91; protein, 9.5, 7.3-11.4; wet gluten, 27.9,23.6-32.1%;
diaslatic activity, 143.5, 111-180mg./IO g. flour/hr; maltose value, I.OS, 0.76-1.34% yellow pigments,
2.64, 1.57-3.77 p.p.to.; residues on 10 xx-sieve, 7.2, 0.3-24.8% farinogJ:"aph water absorption,
59.5, 56.8-65.0; dough development time, 1.72, 1.0-2.5 min.; atnylograph viscosity, 840.4,
650·1000 B.U.; sedimentation value, 24.3, 15-35 mI.; and 50 g. flour loaf volume, 197.8, 160-260
ml. Low diastatic activities and high amylograph viscosities were common features of the
flours. Increased loaf volumes were obtained when the Rours were supplemented with 0..5-0.6
per cent ofdiastatic malted barley Rour. The co-efficients ot correlation between sedimentation
values and loaf volwnes (1'=+0.65) and between diastatic activities and maltose values
(1'= +0.875) were statistically significant.