THE EFFECT OF RECENT MILLING METHODS ON THE RHEOLOGICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF THE WHEAT FLOUR PRODUCED

Abstract

Wheat flour is represent a significant worldwide food. the influence of milling discipline on the nutritional, chemical and rheological characteristics of wheat flour is not a new issue but still require much further study. Therefore, the aims of the present investigation are * Detecting the chemical alterations occurs in flour as a result of milling by

different type methods. * Studying the effect of milling by different type methods on some nutritional characteristics of flour. * To examine any effects occurred on rheological parameters of flour as a

result of milling by different type methods. * Studying the baking and taste properties of bread made from flour milled by different type methods. * Finally, the presence of some toxic, mutagenic and carcinogenic substances in flour as a consequence of milling by different type methods will be in the scope of this investigation.

Samples of wheat used in this investigation were commercial Red

American wheat, obtained from the Holding Company for Rice and Flour Mills (HCRFM), Ministry of supplies, Egypt. Before milling, wheat grains were cleaned and tempered to 15.5% moisture content. After grains allowed to stand 24 hr, they were milled in stone, roller and disc mills at the HCRFM (Cairo), to obtain the wheat flour (82% extraction). The • collected samples were packed in air tight bags and transported to the laboratory for analysis.