Cereal Chem 41:465 - 473.  |  VIEW ARTICLE

Results of Ball-Milling Buhler Experimentally Milled Hard Winter Wheat Flour.

J. Schlesinger. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Ball-mill action on Buhler experimentally milled flour resulted in smaller average particle size, higher maltose value, increased farinograph absorption, longer farinograph curve, lower loaf volume, and poorer baking score. Moisture, sedimentation, and protein values were essentially unchanged. Ash increased slightly because of jar abrasion. Starch damage and the increased water thus required, rather than gluten damage, was shown to be the cause of poor baking results. Although improvement in bread quality was obtained by lowering absorption and by increasing the mixing time of the ball-milled flour, as indicated by the longer farinograph curve, the strenuous ball-mill action, which damaged starch granules, impaired the breadmaking ability of normal flour. The more significant correlation coefficients are maltose vs. particle size, -0.725; maltose vs. absorption, +0.937; maltose vs. bake score, -0.812; maltose vs. loaf volume, - 0.712; maltose vs. farinograph peak, +0.704; bake score vs. loaf volume, +0.951; farinograph peak vs. farinograph tolerance, +0.937; farinograph absorption vs. bake score, -0.84.