ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Application of different milling procedures and their effect on the physicochemical properties of the whole-wheat flour
Autor/es:
STEFFOLANI EUGENIA; LEON, AE; QUIROGA F; MOIRAGHI M
Lugar:
mexico
Reunión:
Conferencia; 4th ICC Latin American Cereals Conference; 2018
Institución organizadora:
international assosiation for cereal science and tecnology ICC
Resumen:
The consumption of whole grain products has increased over the last years since they present better health profiles than their traditional counterparts, although the former present lower technological quality. In whole-wheat bread, the detriment is due to a lower gluten proportion in the dough, and to an additional negative effect given by the physical, chemical or biochemical properties of bran. Therefore, the objective of this work was to apply different milling procedures, and to analyse their effect on the physicochemical properties of whole-wheat flour and specific bread volume. Four milling procedures (hammer, roller, blade and cyclotec) were used to obtain flour from three wheat varieties (K. Rayo, Fuste, INTA815). The composition, prediction tests (Solvent retention capacity [SRC], sodium dodecyl sulphate sediment test [SDS-ST]), percentage of glutenin macropolymer (GMP) and damaged starch (DS) of each sample were determined. In addition, farinographic test and baking micro-method were carried out using whole-wheat flour. The results indicated that hammer milling produces samples with a higher percentage of GMP, higher SRC-Lactic, SRC-Sucrose, lower damaged starch content, in accordance with lower values of SRC-Carbonate and SRC-Water. In this regard, hammer milling generated flour of intermediate particle size compared to the other milling procedures and were those that presented the smallest bread specific volume. The three varieties showed the same tendency with the different mills, however, K. Rayo variety presented high specific volume with four different milling procedures. In addition, the effect of particle size of samples was offset with high quality of K. Rayo. The roller milling generated large particle size flour and this procedure allowed to obtain the higher quality bread, and SDS-ST was the test that allowed to predict this result (r: 0.85; p≤0.05).