Cereal Chem 52:305 - 313.  |  VIEW ARTICLE
Effect of Milling Yield on Flour Composition and Breadmaking Quality.

R. A. Orth and K. C. Mander. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

A hard, semi-hard, and soft wheat were milled on an experimental Buhler mill to produce from each wheat a series of flours representing extraction rates ranging from approximately 66 to 82%. The per cent ash and color grade values of the flours increased with extraction rate within each series. Both parameters were related to extraction rate by cubic equations describing three parallel curves displaced according to the grain hardness of the wheats. Protein content and farinograph water absorption both increased with extraction rate. That gluten strength decreased with increasing extraction rate was shown by an increase in farinograph dough breakdown and a decrease in maximum extensigram resistance. Pup-loaf test baking employing a standard formula and constant mixing time showed that the extraction rate giving optimum loaf volume for the hard and semi-hard wheats was 72% and that for the soft wheat was 74%. A range of approximately 10% of maximum loaf volume was obtained within each series.