Effect of pre-milling treatments on wheat flour quality

  • Ravinder Kaushik School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
  • Prince Chawla School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
  • Naveen Kumar AMITY University, Jaipur, Rajasthan, India
  • Mukul Kumar School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
Keywords: wheat, pre-milling treatments, conditioning, tempering

Abstract

The present investigation was carried out to determine the physical, chemical and morphological characteristics of wheat grains and their effect on flour quality. The effect of pretreatments on flour extraction rate and its quality was also determined. Three pre-milling treatments viz. conditioning, yeast treatment and acid treatment were applied to four wheat (Triticum aestivum) cultivars C-306, Raj-3765, PBW343 and KW-11 and compared with tempering. Pre-milling treatments increased the flour extraction rate more than that of tempering. The flour extraction rate was the highest for acid treated grains and the lowest for conditioned grains, whereas the flour quality of acid treated grains was poor. Therefore, yeast treatment was selected giving a slightly lower extraction rate and good flour quality than acid treatment. It was also observed that wheat cultivars with better physicochemical and morphological properties showed good flour quality in comparison to wheat cultivars with inferior physicochemical and morphological properties.

Published
2017-11-19
How to Cite
Kaushik, Ravinder, Prince Chawla, Naveen Kumar, and Mukul Kumar. 2017. “Effect of Pre-Milling Treatments on Wheat Flour Quality”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 41 (2), 141-52. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1198.
Issue
Vol 41 No 2 (2017)
Section
ORIGINAL ARTICLES

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