Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance

2016 ◽  
Vol 69 ◽  
pp. 187-193 ◽  
Author(s):  
Naifu Wang ◽  
Gary G. Hou ◽  
Meera Kweon ◽  
Bon Lee
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Soft Wheat ◽  
Whole Grain ◽  
Baking Performance

The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour

1994 ◽  
Vol 74 (1) ◽  
pp. 51-58 ◽  
Author(s):  
J. E. Dexter ◽  
P. C. Williams ◽  
D. G. Martin ◽  
H. M. Cordeiro
Keyword(s):  
Particle Size ◽  
Key Words ◽  
Wheat Flour ◽  
Extraction Rate ◽  
Soft Wheat ◽  
Wheat Quality ◽  
Dough Properties ◽  
Negative Relationships

The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation

RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR

2020 ◽  
Vol 19 (4) ◽  
pp. 17-21
Author(s):  
D. Zhygunov ◽  
O. Voloshenko ◽  
N. Khorenzhy ◽  
D. Marchenkov ◽  
A. Batashchuk
Keyword(s):  
Particle Size ◽  
Technological Process ◽  
Wheat Flour ◽  
Technological Scheme ◽  
Whole Grain ◽  
Roller Mill ◽  
Biological Value ◽  
Grain Processing ◽  
End Products ◽  
Whole Grain Flour

The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing industry: increasing the utilization rate of grain; reducing the energy intensity of grain processing technological process; and to expand the range of end-products with increased nutritional and biological value. The production of whole grain flour (WGF) will allow expanding the range and increasing the nutritional value of the finished products. Ukraine's state standards for WGF are absent today. DSTU 46.004-99 named «Wheat flour. Specifications» applies only to high-grade flour and dark flour. The studying of Ukrainian WGF quality indicators showed that some manufacturers are guided by DSTU 46.004-99 in the WGF production, other manufacturers control the quality of flour with their own local specifications. Depending on such indicators as ash and particle size, some of WGF manufacturers adhere to the principle of almost 100% entry of all anatomical grain components into end-products. Despite of this, the particle size may vary by the level of the particle size of the dark flour or significantly differ from it. It depends either on the type of grinding machines (millstones or roller mill) or also on the usage of additional bran grinding in the technological scheme. Other manufacturers, in forming WGF to improve its baking properties, adhere to the principle of eliminating a certain amount of shell particles (in bran form). Such flour has an ash content much lesser comparing to the grain, but also its size depends on different structure and modes of grinding process. The purpose of the work is to substantiate the structure of the technological scheme and optimal modes while making WGF. During the research, a number of laboratory grindings of common wheat and spelta wheat into whole-grain flour were conducted. It is established that for the production of WGF it is most expedient to use combined technological schemes with the use of roller machines as grinding equipment on the main systems of technological process and millstones on the last stage systems for the final grinding of intermediate products. Due to the research, it is possible to recommend a scheme consisting of 3-4 roller mill systems and 1-2 millstone systems. The requirements determined for the wheat WGF particle size: top on sieve No. 067 – less than 2.0% and passage through sieve No. 38 – more than 50%.

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

2017 ◽  
Vol 75 ◽  
pp. 269-277 ◽  
Author(s):  
Joseane Bressiani ◽  
Tatiana Oro ◽  
Gabriela S. Santetti ◽  
Juliano L. Almeida ◽  
Telma E. Bertolin ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bakery Products ◽  
Whole Grain ◽  
And Performance

Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation

2011 ◽  
Vol 88 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Mary J. Guttieri ◽  
Edward J. Souza ◽  
Clay Sneller
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Whole Grain ◽  
Milling Method

Baking Performance of Durum and Soft Wheat Flour in a Sponge-Dough Breadmaking Procedure

1998 ◽  
Vol 75 (6) ◽  
pp. 830-835 ◽  
Author(s):  
Gary A. Hareland ◽  
Dehdra P. Puhr
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Baking Performance

Nutritional Profile of Whole-Grain Soft Wheat Flour

2011 ◽  
Vol 88 (5) ◽  
pp. 473-479 ◽  
Author(s):  
Edward J. Souza ◽  
Mary Guttieri ◽  
Clay Sneller
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Whole Grain ◽  
Nutritional Profile

Effect of heating temperature on particle size distribution in hard and soft wheat flour

2004 ◽  
Vol 40 (1) ◽  
pp. 9-16 ◽  
Author(s):  
W Kim ◽  
S.G Choi ◽  
W.L Kerr ◽  
J.W Johnson ◽  
C.S Gaines
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Wheat Flour ◽  
Heating Temperature ◽  
Soft Wheat

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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