Comparative analyses of technological performance of multigrain milling with two experimental roller mills
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Keywords
roller mill, multigrain, solvent retention capacity, thermo-mechanical properties
Abstract
The multigrain blends of wheat and different levels of rye and hulled barley were milled with two experimental roller mills. The milling performance of the blends, estimated based on yield, ash and granularity of resulting flours, depended on the number of roller breaks and on the presence of the reduction rolls. Important differences were registered in terms of fibre content in the milling products. Significant negative correlation between bran extraction and fibre content was registered (Pearson r of -0.88, P<0.05), as well as between flour extraction and fibre content (-0.98, P<0.05), while in case of the short extraction and fibre content a significant positive correlation was found (Pearson r of 0.92, P<0.05). The solvent retention capacity profiles of the flours were influenced by the particle size. The retention of sodium carbonate was higher in case of flours resulted when the mill had higher number of technological passages. The number of milling passages influenced the water absorption and thermo-mechanical behaviour of the dough, mainly due to the differences in starch damage and small quantity of fine bran particles rich in ?-amylase. The increase of the number of technological passages at milling resulted in the decrease of the torque values that define starch behaviour during heating (C3 decreased from 2.42-2.59 Nm to 2.01-2.27 Nm and C4 from 2.11-2.49 to 1.83-1.97 Nm) and cooling (C5 decreased from 3.52-3.82 Nm to 2.84-3.11 Nm). In addition to rheological properties of the dough, the type of experimental mill influenced quality of the bread.
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