BAKING QUALITY INDEXES OF FLOUR STREAMS AT THE WHEAT HIGH-QUALITY MILLING
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55871Keywords:
flour, high-quality grinding, baking properties, protein, gluten, sedimentationAbstract
The article presents the results of quality indexes research of the various flour streams: protein content, quantity and quality of gluten, sedimentation index. The features of their formation depending on the system and stage of the flow diagram are shown. It was established that the flour streams from sizing and reduction systems on the 1-st grade stage have 2 – 3 % less protein content, 2 – 4 % higher gluten content, 15 – 20 units less gluten quality index compared with weak wheat grain which was processed. Flour streams from B3 and B4 systems due to the high protein and gluten content have potentially high baking properties which can be implemented in the processing of medium or strong wheat grain. The possibility of application of sedimentation methods «SDS30» and «SDS30k» for evaluating the baking properties of flour streams is first shown.References
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