Effect of Three Different Roller Milling Techniques on the Milling Properties and Baking Quality of Wheat Flour With Varying Protein Content

Abstract

The study evaluated the impact of three different roller mills (Bühler Lab, Chopin Lab, and Brabender Sr. mills) on the milling yield, particle size, proximate composition, color profile, density, rheological properties, and bread quality of wheat flour with varying protein content. Milling trials were conducted on wheat samples (hard red spring [HRS] and hard red winter [HRW]) with varying protein levels (low: 9.7% [100% HRW], mid: 12% [HRS + HRW in 1:1 ratio], and high: 14.5% [100% HRS]). The Brabender Sr. mill achieved the highest straight-grade flour recovery of 73.3% for low-protein wheat. The particle size distribution analysis revealed differences among mills, with flour from the Bühler Lab mill having finer particles than those from the Chopin Lab and Brabender Sr. mills. Proximate composition analysis indicated that moisture content ranged between 13.3% and 15.6%, protein content between 9.8% and 12.3%, and damaged starch between 4.7% and 8.2%, depending on the mill and wheat protein level. Density parameters were minimally influenced by wheat protein content but varied between mills. The high-protein flours exhibited better water absorption and dough stability, with the Brabender Sr. mill yielding the highest water absorption capacity. The interaction between milling type and protein content significantly influenced (p < 0.05) milling yield, water absorption, and bread quality attributes. Bread with higher protein content correlated with larger and uniform cell structures. The Bühler mill performs best for low-protein bread volume. The Brabender Sr. mill offers higher milling yield, while the Chopin Lab mill delivers greater bread volume for high- and medium-protein.