Journal ID : TRKU-05-04-2020-10648
[This article belongs to Volume - 62, Issue - 03]
Total View : 171

Title : The effect of changing the milling extraction rate on the flour properties

Abstract :

The purpose of this research is to investigate the influence of changing the milling extraction rate (MER) of Al-Dorah flour mill (Iraqi governmental mill), on the flour specifications. As it is the daily procedure in the mill, a mixture wheat of local Iraqi species, Australian and American wheat were tempered to 16% moisture content and milled after 32 hours over three levels of MER: 75%, 80% and 85% respectively. Flour samples were evaluated for a series of physical and chemical characteristics including particle size distribution, ash content, gluten content and flour whiteness. The highest ash content of flour was obtained with increasing the MER to 85%, while the highest gluten and the highest whiteness of the flour were found with decreasing the MER. There was a significant deference between the flour particles which stayed over the sieves in the experiment for the three levels of the milling extraction

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