Physicochemical and Rheological Analysis of Flour Mill Streams

被引：39

作者：

Banu, Iuliana ^{[1
]}

Stoenescu, Georgeta

Ionescu, Violeta

Aprodu, Iuliana ^{[1
]}

机构：

[1] Dunarea de Jos Galati Univ, Fac Food Sci & Engn, Galati 800201, Romania

来源：

CEREAL CHEMISTRY | 2010年 / 87卷 / 02期

关键词：

WHEAT-FLOUR; QUALITY CHARACTERISTICS; POLYPHENOL OXIDASE; BAKING PROPERTIES; MILLSTREAMS; ENZYMES; BREAD;

D O I：

10.1094/CCHEM-87-2-0112

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Knowing the quality of mill streams is very important for obtaining standardized flours with intended qualities for specific applications. The physicochemical and rheological quality of wheat flour mill streams obtained through industrial milling were analyzed. Rheological behavior was tested using alveograph, rheofermentograph, and mixolab equipment. The results obtained indicate that the starch damage, protein quality, and rheological properties vary with the mill streams. Three variants of bread-making flours, obtained by blending different milling fractions without negatively affecting the extraction and final product quality, were characterized.

引用

页码：112 / 117

页数：6

共 30 条

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