Large scale industry mill: effect of extraction rate of flour on the dough rheological properties

Abstract

Consumption of whole wheat flour is increasing worldwide because of its nutritional value. However, the flour rheological properties are affected by a high extraction rate (ER), that have been mentioned for many studies done on a laboratory scale. In the present study, a high ER flour produced by using a large-scale industrial mill was used to determine the effect of high ER on the dough rheological properties. The three studied extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and adding fine bran. The rheological properties (farinogram, extensiogram, and amylogram parameters) of the produced flour were determined in addition to some chemical and physical attributes. The result showed that there were no significant differences between farinogram parameters except for water absorption, which was increased with increasing ER. Also, there were no significant differences for extensiogram parameters and amylogram parameters, as well as for wet gluten and gluten index, protein, and moisture content. Conversely, for ash content, there were significant differences between the three flours. For PSD, there were no significant differences between produced flour related to the large particle size (above 720 and 354 µm). In conclusion, increasing ER of produced flour up to 92% with adding fine particle size bran had no significant effect on the rheological properties of the produced flour compared to 80% ER.