Physicochemical, rheological, and baking properties of wheat flours from different mill streams

Abstract

AbstractBackground and ObjectiveWheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed.FindingsThe results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods.ConclusionOur study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies).Significance and NoveltyThis study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes.