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Basha, A. (2007). THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY. Journal of Soil Sciences and Agricultural Engineering, 32(5), 4061-4073. doi: 10.21608/jssae.2007.201281
Amal H. A. Basha. "THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY". Journal of Soil Sciences and Agricultural Engineering, 32, 5, 2007, 4061-4073. doi: 10.21608/jssae.2007.201281
Basha, A. (2007). 'THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY', Journal of Soil Sciences and Agricultural Engineering, 32(5), pp. 4061-4073. doi: 10.21608/jssae.2007.201281
Basha, A. THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY. Journal of Soil Sciences and Agricultural Engineering, 2007; 32(5): 4061-4073. doi: 10.21608/jssae.2007.201281

THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY

Article 10, Volume 32, Issue 5, May 2007, Page 4061-4073  XML PDF (1.01 MB)
Document Type: Original Article
DOI: 10.21608/jssae.2007.201281
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Author
Amal H. A. Basha
Middle And West Delta Mills
Abstract
18 different flour streams from milling of (mixture of 70% semi hard American wheat grain and 30% American soft wheat grain). Were studied these streams represent the break flour (B1, B2, B3, B4, B5) and reduction flours (C1A, C2A, C1B, C2B, C3, C4, C5, C6, C7, C8, C9, C10) and C11, as compared with, the (Control) flour extraction 72% rate it was produced commercial with the (Control) all products. The ash content of break flour streams recorded from 0.48% to 0.95% reduction flour streams from 0.39% to 1.59% the protein content of break flour streams from 8.35 to 12.52%, while reduction flour streams from 9.21% to 12.33% while the granularity of break flour streams from B1 to B4 (118 micron) , B5 (112 micron), flour stream C1A, C1B, C4, (132 Micron), C2A,  C2B, C3, C9, (118 micron), C5, C6, C7, C8, (112 micron and streams C10, C11 (140 micron). The (Control) flour recorded 0.60% ash 9.64% protein content and passes through a 260 micron sieve according to the Egyptian low. The chosen streams (B3 + C5) in the ratio of 1:1 according to their ash, protein content and granularity showed the best of baking quality, external and internal appearance of pan bread comparing with the pan bread made from flour 72% extraction rate (Control).
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