Laboratory Milling: Rheological Evaluation of Dry and Tempered Wheat

摘要

Rheological testing of wheat flours is very effective to evaluate the breadmaking potential of wheat flours. Rheological test were used to compare the wet and dry milling of wheat on two laboratory mills with the wheat milling on industrial mill. The laboratory mills used were Brabender Quadromat Jr. and Chopin CD1, and for rheological test we used Alveograph, Farinograph and Mixolab. The flours obtained by wet milling were much similar to the flour obtained on industrial mill. For most of the parameters studied, we obtained better correlation with industrial milling for wet milling, on both laboratory mills. Higher correlation values for Pearson coefficient indicates that wet milling is more capable do give a representative sample for laboratory tests.?