Effects of milling methods on rheological properties of fermented and non-fermented dough

Abstract

Abstract The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influence the rheological properties. In this paper, we measured the particle size distributions, damaged starch contents, granular morphology, and pasting properties of the wheat flour, also carried out the uniaxial elongation test, the texture profile analysis, and rheological properties of the dough to evaluate effects of two milling methods, i.e. impact mill (IM) and hammer mill (HM), on the rheological properties of wheat flour and dough. The results showed that milling methods had no significant effects on flour pasting temperature (except the flour H3 obtained by HM grinding three times) and springiness of dough. Flour samples milled by IM had a lower damaged starch content, higher trough viscosity, higher final viscosity and higher values of setback compared to samples processed by HM. After repeated milling of IM, the damaged starch content of the endosperm granules could be controlled below 1% (P