PJB-2017-154
IMPACT OF DISTINCT COMPOSITIONAL VARIATIONS IN FLOURS OF VARIOUS MILLED STREAMS ON DOUGH BEHAVIOR AND END QUALITY OF BAKED PRODUCTS
RAHIL AHMED, RASHIDA ALI, SYED ASAD SAEED, SYED MUHAMMED GHUFRAN SAEED AND LUBNA MOBIN
Abstract
Each flour mill produces number of break and reduction streams with distinct differences in physicochemical characteristics of flours which at the end of processing are blended to produce “composite flours” that is dispatched to various baking units making breads, cakes, pasta, biscuits, burgers, rolls, pizza etc. Milling streams vary in physical, nutritional, sensorial and textural properties of the bakery products as indicated by variations in properties such as the particle size, color and composition. The influential chemical parameters include endosperm and bran proteins, starch and damage starch, non-starch polysaccharides and ash, while physical parameters include particle size, water absorption and bulk density etc. Type of mills used in processing (dry/wet, ball, stone, roller and hammer mills) also show impact on particle morphology, its size distribution, crystalline structure and pasting properties etc. Flour particle size, damage starch, protein, ash content determine the rheological properties of dough as the water absorption, dough development time and dough stability that are interlinked to shape, size, weight and volume of the end product. Type of grain, tempering/conditioning of grain, inducing enzyme treatment drastically affect the end quality. The oxidative cross-linking potential of various streams depends on the processing and blending the steams. It significantly shows that blending requires selection of suitable specific streams that will produce the desired composite flour ideal for bakers. The present study is based on exploring the physicochemical properties of 6 break streams and 14 reduction streams, its influence on dough behavior and finally the impact of dough rheological characteristics on the end quality of biscuit. It shows that flour functionality suitable for biscuit production may be achieved by altering milling and blending techniques. Conclusively we may say that a strong professional link between millers and processors is missing and highly skilled manpower is strongly needed at both the ends to supervise the processing of wheat for bakery products in Pakistan
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