Abstract
The effects of debranning levels of 4 and 8% and ultra-fine grinding on physico-chemical, rheological, and pasting properties of wheat flour obtained from blue wheat, as well as cook quality, were investigated. The process of debranning decreased ash (from1.89 to 1.62%) and wet gluten content (from 44.68 to 38.81%), but increased the gluten index of wheat flours (from 12.95 to 17.82). Debranning had positive effects on color, rheological, pasting properties and quality of blue wheat cookies. The flours by kernel ultra-fine grinding had the highest wet gluten content (44.68%), L* value (87.14), water absorption (78.8 ml/100 mg), development time (4.7 min), cookie lightness (52.49) and the lowest particle diameter, b* value (2.92), and gluten index (12.95). Samples of bran ultra-fine grinding exhibited the maximum stability time (2.1min), resistance to extension (238 EU), paste viscosities, and the highest hardness, gumminess, and chewiness values of cookie dough. Debranning and ultra-fine grinding were useful in making the good properties of wheat flour and cookies. Key words: Blue wheat, debranning, ultra-fine grinding, cookies.
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