The effeet of damaged starch in flow milling on the quality of baked goods

摘要

The recovery of flour ingredients from wheat during processing is not without deleterious effects. High-speed rollers and mechanical disruption of the wheat kernel bring about some damage to starch granules. While milling procedures are designed for maximum recovery of starch and the minimum inclusion of bran, they invariably result in a small but significant amount of starch damage. Regardless of what type of milling is used five to 12 percent of the starch granules are damaged (Viot 1992). This inturn changes flour characteristics in dough mixing and bread baking. This phenomenon is also true for the production of noodles and tortilla, which are also sensitive to small changes in starch chemistry.