More articles from Volume 11, Issue 1, 2022
Student perceptions of collaborative and blended learning in food science and technology
Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills
Development and sensory evaluation of a cookie from composite sorghum and cowpea flour
Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit
Influence of extraction solvent on the biological properties of maritime pine bark (Pinus pinaster)
Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills
State Company for Grain Processing,
State Company for Grain Processing,
Grain Board of Iraq,
State Company for Grain Processing,
State Company for Grain Processing,
Published: 18.04.2022.
Volume 11, Issue 1 (2022)
pp. 19-27;
Abstract
Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size of flour produced by Buhler mill (FPB) was finer (mostly less than 132 μm) than other produced flour, while flour produced by Quadrumat mill (FPQ) had 8% particle size bigger than 50gg, which is more than Iraqi accepted limit (5%). The moisture content of FPQ exceeded the moisture content limit (14%). While, all flour produced by industry mills (FPI) was within the Iraqi standard in term of particle sizes and moisture content. Gluten content of FPB was higher than other produced flours; however, most increments were not significantly different. The results also showed that using different mills has no clear effect on the gluten index and alpha-amylase activity. Farinogram and extensogram results showed that FPQ was stronger than other produced flour followed by FPI. In conclusion, the quality of FPQ was closer to the quality of FPI, however, Quadrumat mill needs to be adjusted to produce flour with finer particle sizes and lower moisture content. The Buhler mill, on the other hand, needs to be adjusted to produce flour with bigger particle size. Both laboratory mills (Quadrumat and Buhler) need to be adjusted to produce flour that expresses FPI correctly.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
