Physicochemical and rheological properties of Australian and Russian wheat flour mill streams

Abstract

AbstractBackground and objectivesThe physicochemical and rheological properties of flour mill streams obtained from the normal milling process of two wheat types were studied. Flour mill streams from consecutive milling processes (breaking, dividing, and reduction stages) differed in their overall technological functionality.FindingsFor both Australian and Russian wheat types, break streams had higher moisture and ash contents than did reduction streams. Ash content increased with progressively increasing break and reduction streams. Likewise, protein and fat contents increased with successive break streams (B1–B5) and reduction streams (C5 and C6). The results for both wheat types indicate that the progressive milling of break and reduction mill streams led to a marked decrease in flour gluten index. For both wheat types, the reduction flour streams had higher levels of damaged starch than did the break section flour streams. The break section flour streams had a higher α‐amylase activity than did the reduction flour streams.ConclusionsRheological properties illustrated a wide range of dough properties between the different break and reduction streams of Australian and Russian wheat types.Significance and noveltyThe present study was applied on flour mill streams at large‐scale milling. Also, fat content of the investigated mill streams is somewhat novel.