Milling damage and quality evaluation of wheat.

Abstract

The relationships between the diastatic activity, Farinograph water absorption, protein content, and proportion of ruptured starch granules in some samples of experimentally milled flour are discussed. A very strong relationship is established connecting crumb softness and crust colour of bread with the protein content and diastatic activity of the pour from which the bread was baked. Some typical figures for the proportion of damaged starch in four varieties of wheat are shown. In addition the effect of the milling procedure on the degree of starch damage and on the baking quality of some flours is described, while over-milling is shown to lead to false manifestations of strength in physical ksting instruments, and to gluten-bound loaves, due to damage to the protein.