CHEMICAL, PHYSICAL AND TECHNOLOGICAL EVALUATIONS OF AUSTRALIAN WHEAT MILLING STREAMS
AHMED ATEF ADLY;
Abstract
ABSTRACT
This research was conducted to study the chemical and physical characteristics of Australian soft and hard wheat and their flour (76% extraction) as well as their break and reduction flour streams. The obtained results indicated that protein and ash contents were increased as the number of stream was increased .All stream samples showed falling number more than the optimum values (250 sec), which indicates the low α- amylase activity. Different color values were found for the streams from both soft and hard flours. The results indicated that the wet and dry gluten contents of all hard flour streams were higher than those of soft flour streams. The results of farinograph and extensograph tests showed that dough of all streams of the Australian hard flour was stronger than those of Australian soft flour. The steams of both types of flour have been divided to three groups according to gluten content and rheological characteristics .The variation in all the studied characteristics could be utilized in production of different types of flour from the parent flour for production of different bakery products with high quality and nutritive values.
This research was conducted to study the chemical and physical characteristics of Australian soft and hard wheat and their flour (76% extraction) as well as their break and reduction flour streams. The obtained results indicated that protein and ash contents were increased as the number of stream was increased .All stream samples showed falling number more than the optimum values (250 sec), which indicates the low α- amylase activity. Different color values were found for the streams from both soft and hard flours. The results indicated that the wet and dry gluten contents of all hard flour streams were higher than those of soft flour streams. The results of farinograph and extensograph tests showed that dough of all streams of the Australian hard flour was stronger than those of Australian soft flour. The steams of both types of flour have been divided to three groups according to gluten content and rheological characteristics .The variation in all the studied characteristics could be utilized in production of different types of flour from the parent flour for production of different bakery products with high quality and nutritive values.
Other data
| Title | CHEMICAL, PHYSICAL AND TECHNOLOGICAL EVALUATIONS OF AUSTRALIAN WHEAT MILLING STREAMS | Other Titles | تقييم كيميائي وطبيعى وتكنولوجي لمخرجات طحن القمح الاسترالى | Authors | AHMED ATEF ADLY | Issue Date | 2018 |
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