Flour quality effects on percolation of gas bubbles in wheat flour doughs

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

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Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality

Food and Nutrition Sciences ◽

10.4236/fns.2015.612120 ◽

2015 ◽

Vol 06 (12) ◽

pp. 1148-1159 ◽

Cited By ~ 4

Author(s):

Muneer Saif Hasan Ahmed

Keyword(s):

Wheat Flour ◽

Storage Temperature ◽

Flour Quality ◽

Wheat Flour Quality

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Peer Review #1 of "Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality (v0.1)"

10.7287/peerj.8788v0.1/reviews/1 ◽

2020 ◽

Author(s):

H Bourekoua

Keyword(s):

Quantitative Analysis ◽

Benzoic Acid ◽

Peer Review ◽

Benzoyl Peroxide ◽

Wheat Flour ◽

Functional Properties ◽

Proximate Composition ◽

Flour Quality ◽

Wheat Flour Quality

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The effect of using the drum detachers in the industrial wheat flour mills

Acta periodica technologica ◽

10.2298/apt1344049f ◽

2013 ◽

pp. 49-56

Author(s):

Aleksandar Fistes ◽

Gavrilo Tanovic

Keyword(s):

Wheat Flour ◽

Close Correlation ◽

Ash Content ◽

Flour Quality ◽

Reduction System ◽

Smooth Roller

The work is concerned with the effects of applying the drum detachers as flake disrupters in industrial wheat flour mills. The stocks entering and leaving the drum detachers applied on the different reduction passages in two industrial mills were intercepted and employed in the experiments. The changes in the flour release and flour ash content were followed. The results show that the drum detachers are effective in disrupting the flakes formed in the smooth roller mills grinding zone. However, the contribution of the drum detachers to the overall milling efficiency is in close correlation with the nature of the formed flakes. If the flakes are primarily composed of endosperm particles, the employment of drum detacher results in a statistically significant increase of the flour yields without deterioration of flour quality. If flakes, formed on the end passages of the reduction system, contain large portion of branny particles, the increase of the flour ash content following the drum detacher is statistically significant.

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