Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

Abstract

The present study aimed to investigate the properties of some selected wheat flour mill stream blends milled on a full industrial scale and their effects on the pan bread quality. The five stream blended variants (A, B, C, D and E) were produced by blending twelve wheat flour streams by the normal milling process of two wheat types (Australian and Russian) . No significant ( P ≤ 0.05) dif - ferences could be found in ash content among different stream blends of Australian wheat flour. Meanwhile, significant ( P ≤ 0.05) differences were found in ash content among those of Russian wheat flour. The stream blends B and A had the significantly ( P ≤ 0.05) highest wet gluten propor - tions (32.56%) and (27.81%) for Australian and Russian wheat types, respectively. Significantly ( P ≤ 0.05) higher α-amylase activity and the damaged starch contents were obtained for all differ - ent stream blends for both wheat types. The different stream blends gave a wide range of rheological properties. The longer dough stability times (20 min) and (9min) were observed for flour stream blends B and A for Australian and Russian wheat types, respectively. All pan bread made from the different flour stream blends possessed a highly significant ( P ≤ 0.05) increase in the volume than did the control (a blend of all flour streams produced from all break, divider and reduction stages). Flour stream blend B for Australian wheat and stream blend A for Russian wheat had superior parameters for the pan bread than the other flour stream blends as well as the control. It can be concluded that the monitoring of blending some flour mill streams can be used to obtain certain end-use flour quality that meets specific customer demands.