Studies on gluten proteins and farinograph characteristics of wheat flour mill streams

Non-availability of right type of wheat flour for specific end-products is a major constraint faced by bakery industry, as
many countries do not have system of wheat segregation based on their grade. In order to develop speciality flour, based on
stream splitting, studies were carried out to characterize different mill streams for their protein fractions and characteristics.
Among different mill streams, first and second middling had relatively higher individual yield (>20%). Sedimentation value
gradually increased in successive break streams and third and fourth breaks had higher value. Farinograph water absorption
capacity increased in later breaks and middling streams. Third and fourth break streams had higher dough stability indicating
stronger rheological characteristics of dough. Contents of total protein and gluten were low in initial break streams, while for
later breaks and middling streams they were at higher levels. Among gluten fractions, gliadin and glutenin contents were
greater in later break streams. Middling streams had higher content of residue proteins, when compared with break streams.
SDS-PAGE of different streams indicated higher content of high molicular weight glutenin subunits in later breaks and early
middling streams. These results suggest that blend of later break and middling streams have better dough properties for
breadmaking, while initial break streams could form good speciality flour for soft wheat products.