Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat. Issue 3 (29th December 2020)

• Record Type: Journal Article
• Authors: Baasandorj, Tsogtbayar; Ohm, Jae‐Bom; Simsek, Senay
• Is Part Of: Cereal chemistry. Volume 98:Issue 3(2021)
• Page Start: 517
• Page End: 531
• Publication Date: 2020-12-29
• Subjects: bread‐making -- experimental flour milling -- millstreams -- wheat quality; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10391
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and Objective: Limited data have been reported on the evaluation of physicochemical characteristics in millstreams (MS) obtained from large‐scale mills for hard red spring (HRS) wheat. Therefore, this research was designed to evaluate the MIAG‐Multomat mill that is a large‐scale experimental mill imitating the commercial flour mills. Findings: The MIAG‐Multomat mill yielded different trends across MS for ash and arabinoxylan. Specifically, reduction MS had lower ash content but higher arabinoxylan content than break MS. Moreover, arabinoxylan and other factors such as damaged starch content and coarse particle (over 600‐µm) percent had significant ( p < .05) correlations with bread‐making traits including mixograph peak time, water absorption, and bread loaf volume, while ash had nonsignificant correlations with these quality traits. Conclusions: This research investigated the influence of physicochemical characteristics on bread‐making quality for the MIAG‐Multomat MS. Overall, the arabinoxylan, starch damage content, and coarse particle percent rather than flour ash content were identified as primary physicochemical components to influence variation of bread‐making traits for MIAG‐Multomat MS for HRS wheat. Significance and Novelty: The knowledge on composition of MS obtained in this research is valuable to optimize the functionality of flour blends, especially, in the long‐flow milling of HRS wheat.