EFFECTS OF DIFFERENT PARTICLE SIZES OF WHEAT FLOURS ON THE FLOUR QUALITIES AND DOUGH PROPERTIES

摘要

Recently, particle size of various flours of foodstuffs was considered to affect the rheological properties of processed foods. Especially, the fine dietary fibers have been already prepared and applied for the breadmaking to develop the effective utilizations of spent grains (De Kock el al, 1999). Therefore, the particle size of flours in food industries is thought to be an important factor to improve the qualities of final products made from flour materials (Akimoto et al, 1988). Particle sizes offlours are controlled by various milling methods, however the knowledge about the kinds of milling method and effects of the flours with various particle seizes to breadmaking is very few. In the this study, authors investigated the effects of particle sizes on the flour qualities and dough properties of flour samples with different particle sizes were prepared from the common flour using pin-milling and air-current-type-milling methods. In addition, these flour qualities and rheological properties weredetermined comparing with those of the conventionally milled flour (the common flour).