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Cryogenic milling of wheat part 2 bread making properties of cryogenically milled whole wheat flour



Cryogenic milling of wheat part 2 bread making properties of cryogenically milled whole wheat flour



Report of National Food Research Institute (31): 98-102



The breadmaking properties of whole wheat flours cryogenically milled were investigated using Farinograph, Extensograph, Viscograph and conventional breadmaking method. Damaged starch content was determined according to the method of Williams et al., and a negative correlation was observed between the contents and the medians of particle size distribution of the flours. The Farinogram and Extensogram detected no effects of pre-freezing. Prefrozen milled flours were superior in loaf volume and bread quality score; the highest quality bread was obtained from the flours milled at -50.degree. C after pre-freezing. The breadmaking properties of the flours were influenced by the rotor speed of cryogenic milling machine; the bread baked from flours milled at 3000 rpm was superior to those at 5000 rpm. The flours milled at 3000 rpm have less damaged starch and larger particle size which may account for their breadmaking properties.

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