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Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding
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NSTL
Springer Nature
Abstract The physicochemical, pasting, dynamic rheology and muffin making properties of air classified fractions obtained from original wheat flour (OWF) and after stone grinding the OWF were evaluated and compared. Fractions from stone ground flour (SGF) showed higher proportions of fine particles and protein content but lower ash content than their counterpart fractions from OWF. The stone grinding showed significant impact on lactic acid solvent retention capacity (SRC) and water SRC. Fractions from SGF showed significantly lower breakdown and setback viscosity and higher pasting temperature than their counterpart fraction from OWF. Muffins made from different SGF fractions were lighter in color (lower L′, a′ and b′ values) and softer in texture than those from fractions obtained from OWF. The study demonstrated that fractionation of OWF and SGF can be employed to produce fractions with varied composition and baking potential.
NSTL
Springer Nature
