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Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (&lt;75 and 75-118 μm), coarser fractions (118-150 and &gt;150 μm) were analyzed for their chemical, rheological, bread &amp; parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)-sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes. The parottas from finer fractions showed significantly higher sensory scores for colour, texture, layers, mouthfeel and overall quality score than the coarser fractions. In the micrograph of finer flour fractions, higher number of loosened single starch granules than the aggregates of starch and protein matrix were seen as compared to coarser fractions. These studies indicate that the flour from the finer fractions produce higher quality bread, parotta owing to the presence of higher damaged starch content, quantity and quality of protein in these fractions than coarser fractions.

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta