March
2010
Volume
87
Number
2
Pages
112
—
117
Authors
Banu Iuliana,1,2
Stoenescu Georgeta,3
Ionescu Violeta,3 and
Aprodu Iuliana1
Affiliations
Dunarea de Jos Galati University, Faculty of Food Science and Engineering, 111, Domneasca St., 800201, Romania.
Corresponding author. E-mail address: iuliana.banu@ugal.ro
Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zona Banda Barbosi/1 bis, 800416, Romania.
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RelatedArticle
Accepted September 1, 2009.
Abstract
ABSTRACT
Knowing the quality of mill streams is very important for obtaining standardized flours with intended qualities for specific applications. The physicochemical and rheological quality of wheat flour mill streams obtained through industrial milling were analyzed. Rheological behavior was tested using alveograph, rheofermentograph, and mixolab equipment. The results obtained indicate that the starch damage, protein quality, and rheological properties vary with the mill streams. Three variants of breadmaking flours, obtained by blending different milling fractions without negatively affecting the extraction and final product quality, were characterized.
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