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Composition and rheological and baking simulating whole wheatmeal quality of a by‐product of wheat milling
Author(s) -
Tara K. A.,
Rao P. Haridas,
Bains G. S.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200611
Subject(s) - farinograph , food science , bran , thiamine , composition (language) , phosphorus , chemistry , gluten , sieve (category theory) , rheology , riboflavin , mathematics , materials science , biochemistry , raw material , composite material , linguistics , philosophy , organic chemistry , combinatorics
Studies were made of the composition, rheological and baking characteristics of sixteen samples of a by‐product of roller wheat milling, which is used as human food in the same way as whole wheatmeal. The by‐product consisted of variable proportions of fine bran, shorts, clears, and tail fines. Compared with the grist, it contained on average about twice as much thiamine, and one and half times as much fat, riboflavin and lysine, respectively. Mean phytic phosphorus, as a percentage of total phosphorus, was about the same as in wheat. The doughs of the by‐product were stable to mixing and showed considerably higher baking absorptions than the values indicated by the farinograph. A significant positive correlation (+ 0.72) between loaf volumes and percentage of fines passing through a lOXX sieve was observed. The fractions separated on 60W and 6XX sieves had no gluten, but contained a high percentage of lysine, 0.694.88 and 11.8–19.3 μg/g pentosans; and 10.5–13.9 μg/g thiamine.