Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams

Journal of Cereal Science

Volumn 60, Issue 2, 2014, Pages 361-367

  Tulse, Siddharth B ^a   Reshma, V ^a   Inamdar, Aashitosh A ^a   Sakhare, Suresh D ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flour quality; Fractionation; Mill streams; Multigrain milling

Indexed keywords

EID: 84906066880     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.05.010     Document Type: Article

References (28)

1. AACC Approved methods of the American Association of Cereal Chemists American 2000, Association of Cereal Chemists Inc., St. Paul, MN, USA.
2. Adsule R.N., Kadam S.S., Salunkhe D.K. Chemistry and technology of green gram (VignaRadiata (L.)Wilczek). Crit. Rev. Food Sci. Nutr. 1986, 25:73-105.
3. AOAC Official Methods of Analysis of AOAC International 1999, Association of Official Analytical Chemists, Gaithersburg, MD, (No. 991.43).
4. Banu I., Stoenescu G., Ionescu V., Aprodu I. Physicochemical and rheological analysis of flourmill streams. Cereal Chem. 2010, 87(2):112-117.
5. Bass E.J. Wheat Flour Milling. Wheat: Chemistry and Technology 1988, vol. 2:1-68. American Association of Cereal Chemists, St Paul, MN, USA. third ed. Y. Pomeranz (Ed.).
6. Deshpande S.S., Rangnekar P., Sathe S.K., Salunkhe D.K. Functional properties of wheat-bean composite flours. J. Food Sci. 1983, 48:1659-1662.
7. Dewettinck K., Van Bockstaele F., Kuhne B., Van Walle D., Courtens T.M., Gellynck X. Nutritional value of bread influence of processing, food interaction and consumer perception. J. Cereal Sci. 2008, 47:292-301.
8. Doxastakis G., Zafiriadis I., Irakli M., Marlani H., Tananaki C. Lupin, soya and triticale addition to wheat doughs and their effect or rheological properties. Food Chem. 2002, 77:219-227.
9. D'appolonia B.L. Rheological and baking studies of legume-wheat flour blends. Cereal Chem. 1977, 54:53-63.
10. Gupta M., Bawa A.S., Semwal A.D. Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks. J. Food Process. Preserv. 2011, 35(1):46-63.
11. Hallen E., Ibanoglu S., Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J. Food Eng. 2004, 63:177-184.
12. Hinton J.J.C. The distribution of the ash in wheat kernel. Cereal Chem. 1959, 36:19-31.
13. Indrani D., Soumya C., Rajiv Jyotsna, Venkateswara Rao G. Multigrain bread - its dough rheology, microstructure, quality and nutritional characteristics. J. Texture Stud. 2010, 41:302-319.
14. Jadhav S.J., Lutz S.E., Ghorpade V.M., Salunkhe D.K. Barley: chemistry and value-added processing. Crit. Rev. Food Sci. 1998, 38(2):123-171.
15. Rajiv J., Lobo S., Jyothilakshmi A., VenkateswaraRao G. Influence of green gram flour (phaseolusaureus) on the rheology, microstructure and quality of cookies. J. Texture Stud. 2012, 43:350-360.
16. Kiryluk J., Kawka A., Gasiorowski A., Chalcarz A., Aniola J. Milling of barley to obtain β-glucan enriched products. Nahrung 2000, 44:238-241.
17. Klamczynski A.P., Czuchajowska Z. Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chem. 1999, 76:530-535.
18. Pomeranz Wheat Chemistry and Technology 1988, vol. 1:17-21. American of Association of Cereal Chemists, St. Paul, MN, USA.
19. Prabhasankar P., Sudha M.L., HaridasRao P. Quality characteristics of wheat flour milled streams. Food Res. Int. 2000, 33:381-386.
20. Rababah T.M., Al-Mahasneh Majdi A., Ereifej K.I. Effect of chickpea, broad bean or isolated soy protein additions on the physicochemical and sensory properties of biscuits. J. Food Sci. 2006, 71:S438-S442.
21. Ranhotra G.S., Gelroth J.A., Astroth K., Posner E.S. Distribution of total and soluble fiber in various millstreams of wheat. J. Food Sci. 1990, 55:1349-1351.
22. Rosell C.M., Rojas J.A., Debarber B. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll. 2001, 15:75-81.
23. Sakhare S.D., Inamdar A.A. The cumulative ash curve: a best tool to evaluate complete mill performance. J. Food Sci. Technol. 2011, 10.1007/s13197-011-0549-z.
24. Sakhare S.D., Inamdar A.A., Gaikwad B.S., Indrani D., VekateswaraRao G. Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. J. Food Sci. Technol. 2013, 10.1007/s13197-012-0903-9.
25. Sakhare S.D., Inamdar A.A., Indrani D., Kiran M.M., Rao G.V. Physicochemical and microstructure analysis of flour mill streams and milled products. J. Food Sci. Technol. 2013, 10.1007/s13197-013-1029-4.
26. Serna-Saldivar S.O., Lopez-Ahumada G., Ortega-Ramirez R., Abril Dominguez R. Effect of sodium stearoyl-2- lactylate on the rheological and baking properties of wheat bread fortified with defatted soybean and sesame meal. J. Food Sci. 1988, 53. 211-211.
27. Shehata N.A., Darwish N., Nahr F.E., Razek F.A.A. Supplementation of wheat flour with some local legumes. Nahrung 1988, 31:3-8.
28. Virkki L., Johansson L., Ylinen M., Maunu S., Ekholm P. Structural characterization of water-insoluble nonstarchy polysaccharides of oats and barley. Carbohydr. Polym. 2004, 59:357-366.