Consumption of whole wheat flour is increasing worldwide because of its nutritional
value. However, the flour rheological properties are affected by a high extraction rate
(ER), that have been mentioned for many studies done on a laboratory scale. In the present
study, a high ER flour produced by using a large-scale industrial mill was used to
determine the effect of high ER on the dough rheological properties. The three studied
extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and
adding fine bran. The rheological properties (farinogram, extensiogram, and amylogram
parameters) of the produced flour were determined in addition to some chemical and
physical attributes. The result showed that there were no significant differences between
farinogram parameters except for water absorption, which was increased with increasing
ER. Also, there were no significant differences for extensiogram parameters and
amylogram parameters, as well as for wet gluten and gluten index, protein, and moisture
content. Conversely, for ash content, there were significant differences between the three
flours. For PSD, there were no significant differences between produced flour related to
the large particle size (above 720 and 354 µm). In conclusion, increasing ER of produced
flour up to 92% with adding fine particle size bran had no significant effect on the
rheological properties of the produced flour compared to 80% ER.
Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition