Suresh D. Sakhare

The cumulative ash curve: a best tool to evaluate complete mill performance

Slick test is carried out by a flour miller to qualitatively segregate the flour from different streams in a roller flour mill. This test is done manually by pressing flour samples on tray using thin bladed paddle (the slick) and inspecting color or dress of the sample. However, the test is subjective and totally depends on human judgment. Cumulative ash curve relates to cumulative flour ash content and cumulative flour yield, which could help a flour miller to be more precise while selecting flour streams for different needs. In this study, cleaning and conditioning of wheat was carried out in the pilot plant of International School of Milling Technology (ISMT). Further, roller flour milling of wheat was done. Flour from different streams (four breaks, five reductions) was collected. Each flour stream was analyzed for ash content using standard AACC methods. The analytical values of ash content were used to plot the cumulative ash curve. It was found that ash content increased in the break passages from first to last break, with exception of first break (ash content 0.71%). An increase in percentage of ash was observed in the reduction passages (C1 to C5), however, C3 ash (0.76%) was slightly higher than that of C4 (0.65%). Higher yield of flour with minimum ash content was obtained from the front reduction passages C1 and C2; whereas, the break passages and the tail end reduction passages produce less flour with higher ash content.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny’s sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79–81.8), BDR3 (69–70.4) as against SRF (85.4–86.3).

Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies.

Studies were carried out on the co-milling of wheat (W), green gram (GG) and barley (BR) grains using a roller milling system. The co-milled straight run flours obtained by varying proportions of wheat, barley and green gram WGGBR-1 (90:5:5), WGGBR-2 (80:10:10) and WGGBR-3 (70:15:15) were used in the cookie baking experiments. As the amount of GG and BR increased in blend, water absorption increased (56.5–58.4%) and dough stability and extensibility values decreased (104–92 mm). Hardness of cookie doughs and spread ratio (7.70–6.00) of cookies decreased and breaking strength values increased from 2900 to 3700 g in cookies made using co-milled blends WGGBR-1, WGGBR-2 and WGGBR-3. The highest breaking strength value (3700 g), large islands, gummy mouth feel and lowest overall quality score of 51.5 were recorded for cookies made with blend WGGBR-3 indicating that the cookies had unacceptable hard texture. The optimum blend for cookies was WGGBR-2 (80:10:10) and the cookies possessed slightly small islands, crisp, light texture and a pleasant taste. These cookies had 12.30 and 8.00% protein and dietary fibre as against the control cookie values of 8 and 4%, respectively. The in vitro protein digestibility of the control cookies was 61% and it was 51% for cookies made with WGGBR-2 blend.