The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour

Document Type : Original Article

Authors

1 Arabian Milling & Food Industries Co., Borg Al-Arab .Alexandria Egypt

2 Food Science and Technology Department, Faculty of Agriculture, University of Alexandria

Abstract

The present work aimed to study the rheological properties of two types of wheat flour (Australian and Russian).
Furthermore, the influence of time tempering and milling systems (hard and normal) on the values of solvent retention
capacity (SRC) and gluten performance index (GPI) of the two types of wheat flour were investigated which applied
on a full industrial scale. The results of Alveograph parameters indicated that Australian wheat flour exhibited
higher values of all parameters except elasticity/ extensibility ratio than their counterparts for Russian wheat flour.
Meanwhile, there were differences between the two types in the Mixolab simulator properties.
Also, the results revealed that flour obtained from the tempered Australian wheat for different times of tempering
exhibited significantly (P ≤ 0.05) higher solvent retention values than their counterparts for Russian wheat.
The results indicated that the values of lactic acid solvent retention capacity (LA-SRC) and ethanol solvent retention
capacity (ET-SRC), were higher for flour obtained by normal milling. Meanwhile, the results of sodium carbonate
(SC-SRC), sucrose (SU-SRC) and water (WA-SRC) values were higher when hard milling was used than normal
milling for the two types of wheat flour. The present study showed an increase in the gluten performance index values
after increasing the roller gap for the two wheat types.

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